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Class. TXX, 

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COPYRIGHT DEPOSIT. 



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S 



Tried Receipts 
of Pasadena 

Compiled for the benefit of 

The William A. Scripps Home for Aged People 
The Pasadena Children's Training Society 
The Pasadena Charitable League 
The Pasadena Day Nursery 



Here's to the women, who know how to cook; 
Bless their dear hearts, they have written this book. 
Here's to the men who have sent their pet dishes 
From the camp and the club, with their very best wishes 
Here's to us all, when we sit down to eat 
May this spirit of comradeship season our meat. 



We wish to acknowledge the financial aid received and also the 
courtesy of the business men and firms who have purchased advertising 
space :: :: :: :: :: :; :: 



□ 



Copyrighted by Maud Mitchell Honberger 
1914 



\ 



To California: 

Where earth is here so kind, that 
Just tickle her with a hoe and she laughs 
with a harvest. 

— Jarrod. 

DEC -7 J 9 14 

□ 



©CI.A391252 



H. G. CHAFFEE CO 



WHERE CASH BEATS CREDIT 

The Home of Ragged Robin Products 

We have striven for years to accomplish two things: 

FIRST 

To reduce the high cost of living in Pasadena, and judging from the 
way our stores are patronized and from the fact that we have reduced the 
price on over two hundred articles in the past sixty days, we think we 
have succeeded. 

SECOND 

We have ever sought to lift the quality of our goods. That the quality 
of our Ragged Robin Goods is the highest is beyond question. 

Some of our goods packed under this label include Butter, Flour, Spices, 
Extracts and Olive Oil. 

If you realize how easy it is to make Mayonnaise with our RAGGED 
ROBIN OLIVE OIL you would all be using it and telling your friends. 

Then if you do not care to make your own Mayonnaise we are the 
Pasadena Agents of one of the best Salad Dressing on the market. 



LA HERBERT SALAD DRESSING is the last word in Salad Dressing 



TO BE HAD AT ALL THE CHAFFEE STORES 



Torrance Marshall and Co. 

========== bonds ===== — = 

111-113 West Fourth St. 
LOS AN GELES 



MOTOR POWER 



— draws it forward, gives it momentum, success 

THE STAR'S CIRCULATION 

is maintained by giving its readers the best 
newspaper it is possible to produce. IT TS 
READ FOR ITS VALUE AS A NEWS- 
PAPER in more than 



9000 PASADENA HOMES 



every evening. 

The STAR'S advertising is a strong selling 
force. It is read in homes where more than 
90 per cent of Pasadena buying is done. 




WHAT THE MOTOR 
IS TO THE MACHINE 




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IS TO BUSINESS 



ADVERTISE IN the STAR 



BLENDERS and ROASTERS 

*>\ OF 

^ FINE COFFEES 



If you are not getting full enjoyment out 
of your Coffee — we suggest you sample 



SMITH'S "WESCO" BLEND - 28c. lb. , 2 lbs. 55c. 



A fine full rich bodied Coffee of inviting aroma 



ROASTED FRESH DAILY 



Walter E. Smith Co., Grocers 



212-218 So. Spring St. 
LOS ANGELES, CAL. 



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COMPLIMENTS 

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PASADENA DAILY NEWS 




SMART SUITS ATTRACTIVE WRAPS 

DAINTY DRESSES MOTOR COATS 
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Individuality, distinction and real 
style are incorporated in every 
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You will always find something 
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Pasadena 



El 0 S 



Home 

Telephone & Telegraph Co. 

of PASADENA 

LOCAL and LONG DISTANCE CONNECTIONS 
WITH ALL TELEPHONES ON THE PACIFIC COAST 



Office: 68 North Raymond Ave. 



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BOOKS 
STATIONERY 
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a a 



gfnj tfrtB Srgflaing on litm 



Take one HART-SCHAFFNER & MARX 
Suit — One HOTALING $3.00 Hat — One 
CHENEY Cravat — add Collars, Shirts, etc. 
to Suit. 

— Ready to Serve Now. 

H. C. HOTALING & CO. - - Mens Outfitters 

— m b 

Peaches and Cream Berries and Cream Turkey and Sauce 
Eggs and Butter Fruits and Vegetables 

Many Other Appetizing Foods are Produced on Land Sold by the 

Farm Lands Investment Co. 

715 MARSH -STRONG BUILDING LOS ANGELES, CAL. 

OFFICERS: 

H. G. CATTELL, PRES. JAMES CLARKE, Vice-Pres. J H. DICKEY, SECY. PAUL S. HONBERGER. TREAS. 

DIRECTORS: 

H. G. CATTELL JAMES CLARKE PAUL S HONBERGER J. C. COY J. A. HORRELL 

L. A.'BOADWAY W. C. CROWELL CHARLES HUGHES L. A. STONE 



m e 



The Magic Electric Suction Cleaner 

OUTWORKS OUTWEARS 

EXCELS ALL OTHERS 

FOR SALE BY 

A. P. GAYLORD, Electrical Contractor 

F. O. 823 32 WEST COLORADO STREET 



TIRES- VULCANIZING 

AUTO SUPPLIES 

To Keep Business in Pasadena, it is necessary to meet out of 
town competition in Price, Quality and Service. This we do. 



Pasadena Vulcanizing Works 



HOME 
F. 0. 3240 



S H 



A Recipe for 

Good Dressing — 

BRENWOOD CLOTHES 

BRENNER & WOOD 

Responsible for 'em. 

37 N. RAYMOND PASADENA 

- □ a 

DRUGS PRESCRIPTIONS 

CALIFORNIA ORANGE FLOWER COLOGNE 
THE BREATH OF THE BLOSSOM 

The Modern Pharmacy 

M. P. GREEN E. W. SALSBURY 
44 EAST COLORADO ST. PASADENA, CAL. 

Phone Colorado 102 

TOILET ARTICLES RUBBER GOODS 

================^ H S ================== 

MORTGAGE LOANS INSURANCE 



H. GAUME 

REAL ESTATE 



39 S. RAYMOND AVENUE 



PASADENA, CAL. 



SKILLEN & SKILLEN 

Confectionery and Bakery 



Our Candies are the Purest and Best 

Try Our Popular Luncheon and Dinners Now Being Served Daily 

B E 

E F GOCKLEY J - N - MARCH 

Colorado 1977 Colorado 645 

GOCKLEY & MARCH 

PLUMBING 

GAS FITTING 

48 W. COLORADO ST. 

PHONE COLORADO 377 PASADENA, CAL. 



B B 



Phones 484 



A. C. Vroman 

BOOKS - STATIONERY 

KODAKS, PHOTO SUPPLIES 

60 East Colorado Street Pasadena, Cal. 

«— ^=^=— — — b a 



Fair Oaks 270 



Yosemite Laundry Co. 

Our Motto: "High Class Work" 



Cor. Raymond and Ritzman 



Relishes 



"We picture to ourselves the things we like and then we build 
it up." 

LOBSTER COCKTAIL 

Allow cup lobster meat, cut in pieces, for each cocktail, 
and season with two tablespoons, each, tomato catsup and sherry- 
wine, 1 tablespoon lemon juice, 6 drops tobasco sauce, Vk teaspoon 
finely chopped chives, and salt to taste. Chill thoroughly and 
serve in cocktail glasses. Mrs. Wallace Jones, Los Angeles. 
TOMATO AND CAVIAR RELISH 
Thin slice toast cut round, thin slice tomato on top of slice 
of toast; caviar spread on top of tomato, yolk of egg hard boiled 
put through ricer on top of caviar, lemon juice squeezed on top; 
piece of parsley in center. Mrs. H. H. Kingsbury. 

STUFFED EGG APPETIZER 
Stuff a hard boiled egg in the usual way ; place this on a round 
of fresh, soft toast, and pour over it a mayonnaise which has been 
thinned with cream and to which has been added either lobster or 
crab meat minced. Garnish with shredded lettuce. 

Mrs. Edward F. Robbins. 
CANAPE OF CAVIAR AND TOMATO 
Make rounds of slices of toast; butter thin and while hot lay 
on each a slice of tomato one-half inch thick. Before putting the 
tomato on the toast scrape out carefully all the soft part of the 
tomato, leaving thus a cavity between each section. Into these 
cavities put a mixture of caviar, cooked egg yolk, lemon juice and 
cayenne. Chop the whites very fine and put it in a mound in the 
center of tomato and in center of mound put a flower or sprig of 
parsley. Instead of caviar, anchovy may be used. 

Miss Mary S. Wylie. 
SARDINE CANAPE 
Cut brown bread in circles and spread with butter, and heat 
in the oven. Pound sardines to a paste ; add an equal amount of 
finely chopped hard boiled eggs, season with lemon juice and Wor- 
cestershire sauce, spread on bread. Garnish each canape in the 
center with a circle of hard boiled white of egg, capped with a 
teaspoonful of hard-boiled yolk rubbed through a sieve. 

Mrs. F. Bruce Wetherby. 
TOMATO COCKTAIL 
Select small smooth tomatoes. Peel and chill them. When 
about ready to serve, cut them in quarters through the stem and 
blossom ends, then cut these quarters in halves or thirds ; arrange 
them on crisp lettuce hearts on a plate around a tall-stemmed 
glass ; rub a bowl with a clove of garlic cut in halves ; add three 
tablespoons of tomato catsup, one tablespoon of lemon juice, half 
a teaspoon of Worcestershire sauce, and two or three drops of 
tabasco sauce, or one quarter teaspoon of paprika. Mix and turn 
a little into each glass. The pieces of tomato and the lettuce hearts 
are to be dipped into the sauce, and eaten with an oyster fork. 

Mrs. Joseph F. Rhodes. 

11 



John McDonald 



L. A. Boadway 



C. U. Bunnell 



John McDonald Co. 

Established 1886 

Investments 
Real Estate 
Insurance 

Pasadena, Cal. 
B H = 

TOMATO AND SARDINE RELISH 

Cut bread in round slices, fry in butter on both sides, take 
small ripe tomatoes, peel, cut in slices ^4 mcn thick (salted), lay 
on toast ; put two sardines on tomato. Place around the edge 
of toast a border of chopped white of hard boiled eggs, add teaspoon 
of mayonnaise over the top of relish, and a little catsup over 
mayonnaise. Serve on lettuce leaf. 

Mrs. Bertha L. Turner, Cateress. 

OLIVE AND WALNUT RELISH 

Cut circular slice of bread and butter. Chop an equal 
amount of olives and walnuts, spread on bread and bake about 
half an hour. Mrs. J. S. Torrance. 

FIG AND CREAM CHEESE ENTREE 

Beat cup whipping cream until firm, and gradually fold 
in two Neufchatel cheeses which have been softened with a silver 
fork. Place two narrow strips of white muslin over the bottom 
and up the sides of tin moulds and press enough cheese into each 
for one serving. Spread paper over each mold and pack in an 
ice cream mold and surround with equal measures of ice and salt. 
Let stand two hours, and unmold on serving plates. Set a pre- 
served skinless fig, flavored with sherry if desired, above each 
serving of cheese. Pour over a little syrup and serve at once. 

Mrs. J. B. Durand. 
BACON AND TOMATO RELISH 

Cut bread in circular shape. Butter and spread with grated 
cheese. Put thick slice of tomato (unpeeled) on top. Season to 
taste, then add slice of raw bacon and bake half an hour. Serve 
hot. Mrs. J. S. Torrance. 

PENELOPE'S SPECIAL 

Boil three eggs hard; when cold cut in half and remove yolks. 
Mix yolks with 3 drops of onion juice, 3 tablespoons of thick 
mayonnaise dressing, 1-3 teaspoon anchovy paste, a dash of cayenne, 
pepper and salt to taste. Fill the whites of eggs with fresh caviar. 
Cut six slices of bread with a doughnut cutter. Butter and toast 
on one side, spread toast with the yolk mixture, put whites in 
the center of toast, garnish with 1 small green onion, parsley, 1 
radish and slice of lemon. Miss Florence P. Weimer, Cateress. 

12 



Soups 

'/Now good digestion wait on appetite — and health on both." 

MRS. VISSCHER'S CLEAR SOUP 

Two pounds of round steak, 6 eggs, 1 bay leaf. Chop the meat 
fine without any fat and put in a kettle with a piece of butter. Brown 
the meat in the butter and add one-half grated onion. Then beat 
the six eggs and add to the meat, stirring all the time. When the 
meat is in balls add three pints of cold water. Cook very slowly a 
whole day. Strain and serve in cups with a thin slice of lemon. 

Miss Henrietta Visscher. 

SOUP STOCK 

One good beef soup bone, 1 knuckle of veal. Wash well and 
put in covered soup kettle with plenty of cold water to cover. Let 
heat slowly. When it begins to boil, skim and add salt, pepper, 1 
can of tomatoes, 3 carrots, 1 or 2 turnips, parsley, 3 or 4 onions, 
celery, and a bay leaf. Let simmer slowly for six hours or more. 
Strain into large bowl through a fine sieve, and in the morning when 
cool, remove fat and put in jars in refrigerator. 

Mrs. Z. L. Moody, Salem, Ore. 

EGG BALLS TO DROP IN CLEAR SOUP 

Boil four eggs 20 minutes; put in cold water; when cool, put 
the yolks in a bowl and rub them to a paste. Season with 1 salt 
spoon of salt, ^ of a salt spoon of pepper, 1 teaspoon of melted 
butter, a few cracker crumbs, and moisten with the white of 1 egg, 
using enough to shape into balls about the size of a marble. Roll 
in flour and fry in lard. Roll on cloth to absorb grease. These 
may be made in morning, add to soup just before serving. 

Mrs. G. E. Waldo. 

MEAT DUMPLINGS FOR SOUP 

One-half pound minced cooked meat, 1 cup bread crumbs, 2 
eggs, 1 tablespoon of butter, y 2 teaspoon of salt, a little chopped 
celery and green pepper. Roll out with a spoon, otherwise they 
will be heavy. Mrs. Emil Kayser. 

ROYAL CUSTARD 

Yolks of 3 eggs, }i teaspoon salt, 1 egg, slight grating of nut- 
meg, y 2 cup consomme, few grains of cayenne. Beat eggs slightly, 
add consomme and seasonings. Pour into a small tin dish, place 
in pan of hot water and bake until set ; cool, remove from tin and 
cut in fancy shapes and serve in consomme. 

Mrs. K. A. Wyckoff. 

CLEAR TOMATO SOUP 

Wash, peel, cut up and cook sufficient tomatoes to give one 
quart of thin stew when strained (or take one large can). Add to 
this 1 tablespoon of sugar, 1 teaspoon of salt, a dozen peppercorns, 
4 cloves, 1 tablespoon each of chopped onion and parsley. Simmer 
all for twenty minutes. Mix together 2 tablespoons each of soft 
butter and cornstarch ; dilute this paste with a little of the hot soup, 
add to the contents of the saucepan and stir till smoothly thickened 

13 



Quality First Consideration 



For Best Results you need fine ingredients. 
You will always find the quality kind — the 
tested and proven brands of everything the 
cook needs at our store. And then the prices 
are right, with an up-to-date Free Delivery 
at your service. : : : : : 



CHARLES W WOODBURY 

FRUITS and GROCERIES 

M E. Colorado Street, PASADENA 

ED B 

and clear. Taste to see that it is properly seasoned, rub through a 
sieve and reheat. In serving drop a pinch of chopped parsley in 
each plate ; this adds a contrast in color. 

Mrs. Paul S. Honberger. 

YELLOW SOUP 

Heat good rich soup stock and dissolve in it enough minute 
tapioca or sago to thicken slightly. Add cream and when ready 
to serve pour this upon well beaten yolks of 3 eggs. Serve in hot 
dishes. This is enough for six people. Mrs. S. N. Frey. 

QUEEN VICTORIA SOUP 
Three pounds veal, covered with three quarts cold water. Cook 
until reduced to three pints of stock. One-half pound pearl barley. 
Simmer in the stock one and one-half hours. Take from the stock 
two-thirds of the barley, rub it through a sieve and return to the 
stock ; y 2 pint cream, salt and pepper to taste. Serve in cups. 

Mrs. Edward R. Robbins. 

CREOLE GUMBO 

Before beginning the gumbo, have incredients all prepared. 
One good-sized onion, and bell pepper chopped fine; }4 pound of 
veal and same of ham cut in very small pieces, and a cupful of 
canned tomatoes. 

For seasoning: Salt to taste, black pepper and a very little 
cayenne, celery salt and mustard seed, paprika, a teaspoon of each 
and a tablespoon-of kitchen bouquet. 

14 



Now put in a deep sauce pan (the Creoles use a porcelain lined 
kettle) a tablespoon of lard and fry the onion and green pepper a 
little before adding the veal and ham. After this has fried some, 
sprinkle a little flour over the whole to give a good brown, stirring 
constantly to keep from burning. There is less danger of scorching 
if flour is omitted. Now add tomatoes, stir this well, then put in 
the okra, the fresh, if in season, cut in thin rings or else a large can 
of Mcllhenny's okra, which is very tender. It is well to empty 
the can, liquor and all, into a chopping bowl and cut up the okra. 
Put this into the saucepan with the other ingredients, add the 
seasoning and let it cook about ten minutes, stirring frequently. 
Then add two quarts of boiling water and let all come to a good 
boil. Turn the fire low, cover the saucepan closely, and let the 
gumbo simmer for an hour and a half, stirring occasionally. Ten 
minutes before serving add a can of shrimp and a small can of 
oysters. Serve with a large spoon of boiled rice in each soup plate. 
A chicken cut up and fried with the onion and bell pepper may be 
substituted for the veal and shrimp. Mrs. C. E. Wood. 

ARTICHOKE BUTTON AND CAVIAR 

Take a small round of bread fried in butter on both sides; 
spread the mayonnaise. Fill the buttons with caviar ; place m 
center of toast, border with chopped white of hard boiled egg. 
Put a small bit of mayonnaise in center of caviar ; add a small spray 
of parsley, serve with slice of lemon. 

Mrs. Bertha L. Turner, Cateress. 

PUR£E OF POTATO 

Boil and mash in two quarts of water, 4 large potatoes, 1 small 
onion, 2 stalks celery and sprig of parsley. When done, pass 
through a sieve. Return to fire, season with salt, pepper and 2 
large tablespoons butter rubbed into a dessert spoon of flour. Boil 
up once and pour into a tureen over a cupful of whipped cream. 

Mrs. Arthur R. Dodworth. 
CREAM OF SPINACH SOUP , 

Blend one tablespoon of butter with one of flour and add slowly 
two cups of cold milk. Stir until all is smooth and creamy. Add 
two cups of spinach pulp. Season with salt and pepper. Serve 
with whipped cream. Mrs. C. S. Mitchell. 

SPLIT PEA SOUP 

One cup dried split peas, 2^ quarts cold water, 1 pint milk 
or part cream, Yi onion, 3 tablespoons butter, 2 tablespoons flour, 
\y 2 teaspoons salt, % teaspoon pepper, 2 inch cube of fat salt pork. 
Pick over peas and soak over night, drain, add cold water, pork 
and onion. Simmer three or four hours, or until soft. Run through 
a sieve. Add butter and flour cooked together, salt and pepper. 
Dilute with milk, adding more if necessary. 

Miss Edith Mallory. 

TOMATO BISQUE 

Cook one can of tomatoes with a pinch of soda, until soft. 
Strain and add one pint of rich soup stock. When ready to serve 
add the yolk of one egg beaten with half a cup of cream, a pinch 
of cloves, salt and red pepper to taste. Do not let boil after adding 
the cream. Mrs. Emil Kayser. 

15 



James Jones Company 

Brass Works 

Brass Goods for Water, Gas and Steam 
Bronze Mausoleum Doors 

201 Leroy Street Los Angeles, Gal. 

B B 

OATMEAL SOUP 

One can tomatoes, 3 pints water, 2 onions, celery, parsley, or 
both, 24 cup oatmeal. Cook y A hour. Just before taking up put in 
54 teaspoon soda, then strain, using strainer fine enough to stop 
seeds. Set on the fire and season with salt, pepper, a very little 
sugar, and butter size of an egg. Stir soup while cooking, as the 
oatmeal lumps easily. Mrs. Edward M. Mackey. 

MINCED CLAM SOUP 

Fry three slices salt pork in kettle, add 3 medium-sized potatoes 
cut in small pieces, 2 small onions sliced, or chop potatoes and 
onions very fine. Add about 1 quart of water and cook until done 
(about 1 hour). Thicken a little with 2 tablespoons flour and 1 
tablespoon butter stirred together. Just before taking from fire 
add contents of one small can of minced clams. 

Mrs. L. A. Boadway. 

BLACK BEAN SOUP 

One pint black beans, soaked one night in three quarts of water. 
In the morning pour ofif this water, and add 3 quarts of fresh water. 
Boil gently 6 hours. When done there should be 1 quart. Add a 
quart of stock, 6 whole cloves, 6 whole allspice, a small piece of 
mace, small piece of cinnamon stick, stalk of celery, bouquet of 
sweet herbs, 1 good-sized onion, small slice each of turnip and 
carrot, all cut fine and fried in 3 tablespoons of butter. Into the 
butter remaining in pan put \y 2 spoons of flour and cook until 
brown. Add to soup and simmer 1 hour all together. Season with 
salt and pepper and rub through a sieve. Serve with slices of 
lemon and egg balls. Sherry wine if desired. 

Mrs. George W. T. Lord. 

CREOLE SOUP 

One quart brown soup stock, 1 pint tomatoes, 3 tablespoons 
chopped green peppers, 2 tablespoons chopped onion, % CU P but- 
ter,* 1-3 cup flour, salt, pepper, cayenne, 2 tablespoons grated horse- 
radish, 1 teaspoon vinegar, % cup macaroni rings. Cook pepper 
and onion in butter five minutes. Add flour, stock and toma- 
toes, and simmer fifteen minutes ; strain, rub through sieve and 
season highly with salt, pepper and cayenne. Just before serving 
add horseradish, vinegar and macaroni rings. 

Mrs. Theodore Welch. 

16 



KORNLET SOUP 

Cook 1 can Kornlet in 1 pint cold water for 20 minutes; rub 
through a sieve. Fry 1 tablespoon chopped onion in 4 table- 
spoons butter for three minutes, remove onion, add 4 tablepoons 
flour. Stir into Kornlet, add 1 quart scalded milk, \y 2 teaspoons 
salt, J /s teaspoon pepper ; strain and serve and garnish with popped 
corn> Mrs. S. N. Frey. 

ENGLISH CORN SOUP 

One can of corn mashed in a chopping tray and put in a 
double boiler with 1 quart of milk. Cook 15 minutes. Fry 1 onion 
in 3 tablespoons of butter for about 10 minutes. Add 2 tablespoons 
flour and cook until smooth. Add a little of the hot milk till the 
butter and flour will pour easily, then add this to the milk in 
double boiler. Season with salt and pepper. Strain through a fine 
strainer and return to the fire. Add yolks of two eggs beaten up 
in 1 cup of milk. Cook a little longer and serve with whipped 
cream Mrs. Matt S. Hughes. 

CREAM OF CARROT SOUP 

Take four good sized carrots, two potatoes, two onions and 
two sticks of celery. Cut up fry brown in butter. Put into a 
saucepan with one quart of hot water and cook until the vegetables 
are quite soft; press through a sieve, and return to the fire, add- 
ing a tablespoon of butter, two cloves, two tablespoons of finely 
minced parsley, a teaspoon of sugar, and salt and pepper to season . 
Have ready a pint of hot milk, thicken with a teaspoon of corn- 
starch or a tablespoon of flour. Add to the soup. Bring to a boil and 
serve with croutons. Mrs. Paul S. Honberger. 

MUSHROOM SOUP 

One lb. mushrooms, 4 cups white stock, 1 slice of onion, % 
cup butter, % cup flour, 1 cup cream, salt, pepper, 2 tablespoons 
sauterne. Chop mushrooms, add to white stock with onion, cook 
twenty minutes, and rub through sieve. Just before serving add 
wine. Mrs. Wallace Jones, Los Angeles. 

FISH CHOWDER 

Fry % pound of sliced salt pork and two large onions (sliced) 
together but not too brown. Pare and slice six potatoes, cover 
with water and cook until nearly done; add to the potatoes the 
strained liquor from pork and onions. Scald 1 J4 pounds of bar- 
racuda (in one piece) with boiling water to remove the skin and 
bones (the large bone may be removed more easily later) and 
add to potatoes with three pints of milk. Cook slowly until fish 
is done. Just before serving add tablespoon of butter and salt, 
pepper and paprika to taste. Mrs. Hallett. 

STATE OF MAINE FISH CHOWDER 

Three slices of fat salt pork; 1 lb. of fresh fish; 6 medium 
sized potatoes sliced ; 2 small onions, sliced ; small piece of butter, 
salt and pepper to season. 

Fry the pork in the kettle in which the chowder is to be made. 
Then put in the kettle alternate layers of potatoes, onions and 
fish (cut in small pieces). Cover with boiling water and cook 
slowly for one hour. Add seasoning, butter and milk, let come to a 
boil. Mrs. L. A. Boadway. 

17 



BISQUE OF OYSTERS 

One quart of oysters, 1 quart of soup stock, 1 pint of milk, 
yolks of four eggs, 1 pint of cream ; pepper and salt to taste. Mash 
the oysters and boil in the stock. Strain and add the milk, pepper 
and salt. When it comes to a boil add the cream with the beaten 
yolks. Stir until it comes to a boil and serve at once. 

Mrs. R. C. Holbert. 

CREAM OF ONION SOUP 

Peel and cut into thin slices a dozen small white onions and 
fry them to a light brown in a tablespoon of butter. Add to onions 
a pint of sweet milk, a quart of boiling water, a saltspoon of salt 
and one of pepper, y 2 teaspoon of sugar and pinch of mace. Cook 
y 2 hour slowly and strain through fine sieve. Add yolks of three 
eggs well beaten and 1 cup cream. Serve immediately. 

Mrs. Arthur R. Dodworth. 
TOMATO SOUP 

One quart can tomatoes ; cook a very little ; y 2 teaspoon soda, 
1 quart milk or a little less. When both are boiling, turn them 
together, not cooking any more ; thicken with a little corn starch, 
salt, strain through colander. Mrs. Frederick Gleason. 

CLAM CHOWDER 

One quart minced clams (fresh ones preferred) ; 2 quarts milk ; 
1 medium sized tomato; 1 medium sized onion; 1 medium sized 
bell pepper, y A red Chili pepper, 3 slices bacon, 1 tablespoon 
butter, 3 tablespoons olive oil, 6 level tablespoons flour, 2 cups 
potatoes diced, salt to taste. Cut onion, peppers and bacon in 
small bits and fry slowly for one-half hour, or until onion is thor- 
oughly cooked and browned; add flour and butter and brown. 
Let milk and clams come to a boil, add potatoes, which have been 
cooked separately, and tomatoes, which have been cut into small 
bits, using as little of the seeds and juice as possible. Add contents 
of frying pan and let come to a boil. Mrs. K. M. Duncan. 

SCOTCH BROTH 

Two lbs. neck of mutton cut in dice, cover with 2 quarts cold 
water; simmer 1 hour. One carrot cut in dice; 1 small onion 
sliced thin, % cabbage shredded, 1 small turnip diced. Simmer an- 
other hour. Take the bones and meat from the kettle; return 
some of the diced meat, 1 tablespoon chopped parsley, salt and 
pepper to taste. Mrs. Edward F. Robbins. 



Fish and Shell Fish 

"And I will but drop my hook and behold! the dinner made." 
— Robert Louis Stevenson. 

CODFISH IN RAMEKINS 

Cream y 2 package prepared codfish and put into small buttered 
ramekins, filling each half full. Beat white of egg stiff and grad- 
ually add a cup of mashed potatoes, beating all until light. Drop 
spoons of this on fish and put in oven till it puffs and browns. 

Mrs. S. N. Frey. 

18 



BREADED FILET OF SOLE 

Divide a pound or more of filet of sole in pieces suitable for 
individual service. Mix together one tablespoon of lemon juice, 
half a teaspoon of onion juice, a half teaspoon of salt, a dash of 
cayenne and sprinkle over the fish, then set aside for an hour or 
more. Break an egg in a saucer, add a tablespoon of lukewarm 
water and with a fork beat just enough to mix well. Dip each 
piece of fish in this, then roll in fine dry bread crumbs. Fry in 
deep, smoking hot fat. As browned take out and lay on soft paper 
to drain. When perfectly cold arrange on platter, garnishing with 
lemon quarters and parsley and pass with cucumber sauce. 

Mrs. F. Bruce Wetherby. 

MOLDED SALMON WITH CUCUMBER SAUCE 

One can salmon, yolks of 2 eggs, y 2 tablespoon salt, \y 2 table- 
spoons melted butter, \y 2 tablespoons sugar, y^ cup milk, y 2 table- 
spoon flour, y± cup vinegar; 1 teaspoon mustard, 24 tablespoons 
granulated gelatine, a little cayenne. Remove salmon from can, 
rinse thoroughly with hot water, and separate in flakes. Mix 
dry ingredients, add egg yolks, butter, milk and vinegar. Cook 
over boiling water, stirring constantly until mixture thickens. 
Add gelatine soaked in cold water. Strain and all to salmon. Fill 
individual molds, chill and serve with cucumber sauce. 

Beat one half cup thick cream until stiff ; add % teaspoon salt, 
a few grains pepper and gradually two tablespoons vinegar, then 
add One cucumber pared chopped and drained. 

Mrs. J. Perry Wood. 
COURTBOULLION OF FISH 

Put into a frying pan a tablespoon of lard and when hot add 
an onion and bell pepper chopped very fine. Just as they begin 
to brown put in two tablespoons of canned tomatoes, salt and 
pepper to taste, paprika, a couple of bay leaves, kitchen bouquet, 
and stock enough to cover fish and make a good sauce. Slice the 
fish and brown a little in another pan, then add to the sauce, being- 
careful not to break the slices, let the whole simmer for half an 
hour. The French add a cup of whit wine which improves the 
flavor, or a slice or two of lemon. Serve the fish with slices of 
toast, on a platter, pouring the same over the whole. Remove 
the bay leaves. Barracuda is very nice cooked in this way. 

Mrs. C. E. Wood. 

HALIBUT ROLLS 

Take filet of chicken halibut, cut in pieces about four inches 
long, sprinkle with salt and pepper and lemon juice. In center of 
each piece put two shrimp (or oysters if desired) ; roll and tie at 
ends and center with twine. Dip in egg and bread crumbs, fry in 
deep fat. Drain on brown paper. Remove twine and pour over 
each Bernaise sauce and serve with potato dots. 

Mrs. K. A. Wyckoff. 

SALMON ROLL 

One 20c can of salmon, yolks of 4 eggs, salt to taste, 1 cup 
rolled crackers, 1 cup sweet milk, juice of y 2 lemon. Mix thor- 
oughly and roll in napkins. Steam 1 hour. 

Miss Ada Breckenridge. 

19 



NEW MARYLAND Opens 

Thanksgiving Day 

D. M. LINNARD, Mgr. 
B B 

CODFISH BAKE 

One pint finely shredded codfish, 1 pint mashed potatoes, 2 
tablespoons of butter, 2-3 cup of cream (or milk), 2 eggs, beaten 
separately. 

Beat whole mixture hard and long (except whites of eggs, 
which should be added the last thing before baking.) Bake m a 
buttered pudding dish or pan. Turn out on a platter, and pour over 
it the sauce. 

Sauce: 3 tablespoons of butter, 1 tablespoon of flour, \y 2 
cups of boiling water, y 2 teaspoon of salt, 1 hard cooked egg, and 
white pepper. 

Cream, butter and flour, and add to boiling water, cook till 
smooth. Add salt, pepper, and egg chopped fine. 

Mrs. Joseph F. Rhodes. 

SALMON LOAF 

One large can salmon, drain off the liquor and mash fine; 4 
tablespoons melted butter, pepper and salt, 3 well beaten eggs, 1 
cup bread crumbs. Steam 1 hour. 

Sauce: Strained liquor from salmon, 2 tablespoons melted 
butter, 1 cup milk, 1 teaspoon corn starch, 1 egg, a little salt. 
Cook, strain and pour over hot loaf when served. 

Mrs. H. T. Fuller. 

FISH SOUFFLE 

Separate 1 can of salmon into flakes. Season highly with 
salt, paprika and lemon juice. Cook y 2 cup of soft bread crumbs 
in y 2 cup of milk, add to salmon with the well beaten yolks of 
3 eggs. Fold in stiffly beaten whites of 3 eggs. Turn into buttered 
mold, steam or bake. 

Sauce for fish : Melt 3 tablespoons butter, 3 tablespoons flour, 
1 cup mik, y 2 cup cream, 1 teaspoon salt, y 2 cup pimentoes rubbed 
through a sieve. Cayenne to taste. Miss Mary S. Wylie. 

MAINE CODFISH BALLS 

Use potatoes that are freshly boiled. Shredded codfish that 
has been soaked in water several hours. To each cup of fish add 
as much potato whipped up to a soft cream. Mix well over the 
fire and beat in one egg to every cupful of the fish. When the 
mixture is thoroughly cool, make into balls, roll in flour, and 
when ready to use, fry them in deep fat. Mrs. Otis Howard. 

PANNED OYSTERS 

Melt 24 cup of butter in hot frying pan. Add 1 quart of well 
drained oysters ; season with salt, pepper and cayenne. Cook in hot 
oven until the edges curl. Serve on hot squares of toast, well 
buttered, with the strained liquor from the oysters. 

Mrs. James B. Swan. 

20 



FISH TIMBALE 

Three lbs. chicken halibut, steam and chop fine. Mix 2 table- 
spoons butter, iy 2 tablespoons flour, and then add V/ 2 cups of cream 
and bring to boil, then add fish and season with red pepper and 
salt to taste. Cool this, then add whites of 3 eggs beaten stiff ; 
put in mold and set in pan of water, and bake an hour. Serve with 
Hollandaise sauce. Mrs. F. G. Cruickshank. 

FISH TURBOT 

Take any kind of cold fish, take out bones and sprinkle with 

pepper and salt. ><4 . . « T/ 

For dressing, heat a pint of milk and thicken with % cup 
of flour; when cool add 2 eggs and */ 2 cup of butter and season 
with onions and parsley, very little of each. Put in a baking dish 
a layer of fish, then a layer of sauce until ful ; cover the top with 

bread crumbs, and bake l / 2 hour. _ , XT „ , 

Mrs. Malcom J. MacLeod, New York. 

CODFISH BALLS 

One pint of fish, freshened and chopped fine, 6 medium sized 
potatoes, 1 egg, 2 tablespoons of melted butter, 4 tablespoons of 
milk salt and pepper. Boil potatoes, mix with fish and mash 
fine and light. Add egg well beaten, butter, milk and seasoning 
mix well. Form into balls, dip in beaten egg, roll in flour or bread 
crumbs and fry in hot lard. Mrs. C. R. Foote. 

DEVILED CRAB 

Take crab from the shell, cleaning the shell well. One cup cream 
and milk mixed, l l / 2 teaspoon butter, 2 teaspoons flour, 2 hard- 
boiled eggs chopped fine, season with pepper and nutmeg, put in 
pan and cook for few minutes. Refill the shell, put bread crumbs 

on top and bake. Mrs - E - R - HulL 

MINCED CLAM 

Two small peppers, 1 large onion, 1 can Warrenton clams 
(15c), 1 cup milk, pepper and salt, 2 hard boiled eggs. Chop 
peppers and onion, cook in butter till tender, if it cooks away 
too much add a little of clam juice, add clams, milk, salt, pepper, 
hard boiled eggs, thicken with a little corn starch. Serve on toast. 

Mrs. F. F. Rowland. 
OYSTERS ON TOAST 
One quart oysters boiled in own liquor, turn while boiling into 
a colander to darin. Melt a piece of butter the size of an egg in a 
saucepan ; add 1 tablespoon sifted flour and stir one minute. Pour 
in one large cup oyster liquor slowly. Yolks 2 eggs, pinch salt, 
cayenne and mace, beat thoroughly and add to boiling liquor but 
do not let it boil. Put in the oysters and serve on hot buttered 
toast or in pate cases. Mrs. David A. Conrad, Santa Barbara. 

ESCALLOPED CRABS 
One-half dozen fresh crabs, boiled ; pick the meat from claws 
and body. Three tablespoons butter and 1 tablespoon flour work- 
ed to light cream; 1 sweet bell pepper chopped; season with salt 
and a pinch of mace. Put all together in sauce pan with 1 cup 
of milk or cream, let come to a boil. Take off and put in baking 
pan well buttered, cover with bread crumbs and bake. 

Mrs. David A. Conrad, Santa Barbara, Cal 

21 



BAKED LOBSTER 

Remove meat from a 2 lb. lobster, cut up in small pieces; melt 
4 tablespoons butter, add 4 tablespoons flour and y 2 cup each of 
thin cream or brown or white soup stock. Add lobster to sauce 
Season with salt and Taragon vinegar. Clean lobster shell; put 
together and fill shell with mixture. Cover with buttered bread 
crumbs and brown in oven. Garnish and serve in shell. 

Miss Mary S. Wylie. 



Entrees 

"But roasted thrushes with sweet cheese cakes served, 
Flew of their own accord down the guests' throats." 

— Teleclides. 

FRIED FROGS LEGS 

Clean two dozen frog's legs and dip them one by one, first 
in a beaten egg, then in cracker crumbs and plungs them singly into 
very hot fat and fry for five minutes. Drain, granish with parsley 
and serve with Maitre d' Hotel sauce and Saratoga chips. 

Mrs. Lena Getchine. 
FRENCH MUSHROOMS WITH EGGS 
Open can of French mushroom buttons, drain and add to liquor 
one cup of rich milk. Make white sauce of this. Add to sauce 
mushrooms and six hard-boiled eggs cut in quarters. Heat gently 
and serve on toast, garnishing with shredded parsely and pimiento 
rings. This makes a dainty dish for Sunday suppers. 

Mrs. Parker Earle. 

CHILI RENOS 

Wash long green chili peppers, place them on stove in hot 
pan and turn constantly until the blister. Then roll them in a 
wet towel until the outside skins can easily be removed. Split 
one side and take out the seeds and veins and stuff with grated 
cheese seasoned with salt and pepper. Dip the stuffed peppers in 
an egg batter and fry in hot fat (J^ butter and Yz lard.) Can be 
served with tomato sauce. Good also stuffed with sardines and 
mayonnaise dressing mixed together.. Mrs. Chas. V. Craig. 

CORN AND CLAMS SCALLOPED 

Open a can of minced clams and aerate for several hours be- 
fore using. Then strain off the juice and set aside. To a cup of 
the clams, add a cup and a half of raw corn pulp. Seed and chop 
fine a sweet green peper, add two tablespoons of finely chopped 
onion, and cook in four tablespoons of butter for ten minutes, 
without coloring. Add four tablespoons of flour and stir till frothy. 
Gradually add three-quarters of a cup of clam juice and stir till 
thickened. Add the yolks of two eggs beaten with three table- 
spoons of cream, reduce the heat and stir till it thickens, again 
then add corn and clams, and seasoning as needed. Fill buttered 
individual patty pans ; cover the top of each with cracker crumbs 
mixed with a little melted butter, and brown in a quick oven. 
Serve with quartered lemons. Mrs. Paul S. Honberger. 

22 



FOR THE BEST OF 



FUEL and FEED 

Call Fair Oaks 136 

O'BRIEN & BYERS, gg g QgcgJJ 



S □ 



ESCALLOPED OYSTERS AND MACARONI 

Boil macaroni soft, put a layer in baking dish, cover with 
oysters, a litle pepper, salt, and butter, then another layer of 
macaroni and oystersfi till dish is filled, last layer macafonn. Over 
top pour oyster liquid, to which has been added a little onion 
iuice cover with grated crumbs and cheese, bake until nicely 
browned. Mrs - Chas. A. Gardner. 

GRATIN OF LOBSTER 

Cut a good sized lobster in half, pick out all the meat. Cut 
in thin slices, put a piece of butter the size of an egg into the stew- 
pan with 3 shallots finely chopped. Brown them slightly then 
mix in a tablespoon of flour, when quite smooth add y 2 pint of 
milk, simmer for 5 minutes, put in lobster sliced, 1 tablespoon 
chopped parsley, a little salt and cayenne, y 2 teaspoon Anchovie 
sauce. Stir over fire, when boiling draw stewpan back, and add 
the well beaten yolk of an egg, fill the shell of lobster with the 
mixture, sprinkle cracker crumbs over it and pour on a little 
clarified butter, put the shell in a hot oven for 20 minutes and serve. 
Garnish with parsley. Caroline Tuckey. 

LOBSTER CUTLETS 

One large lobster, 3 tablspoons butter, y 2 cup stock or cream, 
1 heaping tablespoon flour, a little cayenne, pepper and salt to 
taste, 3 eggs, 1 pint fine bread crumbs, a little chopped parsley. 
Cut lobster into fine pieces and season with pepper and salt. Melt 
the butter, stir into it the flour and when smooth add the stock or 
cream and cook until thick, then add one egg well beaten, season 
and take from stove, add one tablespoon of lemon juice the lobster 
and parsley. Butter a platter and spread out to cool. When cold 
form into cutlets, dip into fine bread crumbs, let stand a few 
minutes, then beat the two remaining eggs and dip the cutlets in 
them and then in bread crumbs again. Serve with tartar sauce. 

Mrs. R. C. Holbert. 

CLAM PATTIES 

Cream two tablespoons of flour and one of butter. Add hot 
milk and when thickened add the contents of one can of Razor 
Minced Clams. This should make enough sauce for six patty 
shells. Heat the patty shells in the oven before pouring the sauce 
in them Miss Emilie S. Neff. 

23 



PIMIENTOES a la CREME 

Two cans Pimientoes, 2 cans French mushrooms, 1 set sweet 
breads, 1 cup diced celery cooked. 

Make a cup of white sauce, add above ingredients with salt and 
red pepper to taste. Stuff the pimientoes and bake about fifteen 
minutes before serving. Mrs. Walter S. Wright. 

SWEETBREADS 

Par boil, then put in pan with melted butter, 2 tablespoons to a 
pair, set in oven for about 20 minutes. Make a dressing by adding 
tablespoon of flour to each tablespoon of melted butter and pepper, 
salt and milk. Serve on pieces of toast made by cutting thick slices 
of bread with a doughnut cutter, then dip in egg and milk and 
fry in deep fat. Mrs. S. D. MacFarland. 

ANGELS ON HORSE BACK 

Take very thin slices of fat bacon, cut all rind off, then take 
an oyster or, two if very small, pour on it two drops of essence of 
Anchovie, 4 of lemon, and a grain of cayenne, and roll it in the 
slice of bacon. When there are sufficient of these rolls put them 
on a small skewer. When cooked take each one separately, place 
on a fried crouton, serve very hot. Caroline Tuckey. 

CLAM BOUDINETTES 

Early in the morning open and aerate a can of clams. Chop 
the clams — they should measure one cup and a quarter. Make a 
sauce with a half cup of clam juice, two tablespoons of butter, two 
and a half tablespoons of flour, one-third of a teaspoon of salt, a 
dash of cayenne, one teaspoon of chopped parsley and half tea- 
spoon of lemon juice. When thick add the chopped clams, cook 
and stir for a minute longer, then turn out and chill. Mold in 
small balls, dip each in beaten egg, roll in crumbs and fry golden 
brown in deep, smoking, hot fat. Mary Greathouse. 

AN EPICURE'S RECEIPT FOR STEWED KIDNEYS 

Boil 12 lambs kidneys five hours, changing the water three 
times. Save the last for gravy, add a little brown gravy thicken- 
ing, season with a little nutmeg and half a wine glass of sherry, 
add salt if needed. 

Brown Gravy Thickening: Brown together lb- butter and 
1 teaspoon white sugar; add flour to make a stiff paste. Put this 
into the oven and keep browning and mixing it over until it is 
a nice brown without scorching. Season well with salt and pepper. 
This is a fine thickening for any rich dark gravy, and may be kept 
for some time. Shrimp Curry Mrs. J. B. Durand. 

One cocoanut, 1 can shrimp, I onion, 1 cup boiled water, 
1 cup sweet milk, 2 teaspoons of flour, 1 teaspoon of curry. Grate 
the cocoanut, add the cup of milk, and let it soak for an hour, then 
strain the milk off. Slice the onion and fry it brown with a little 
butter. Then pour the cup of boiled water over it and add the 
shrimps and the milk and let it come to a boil. Mix two teaspoons 
of flour and one of curry, wet with a little cold water and stir in 
with the rest. Season to taste with salt and pepper and a little 
butter. Very dainty for luncheon served in a little circle of rice 
on each plate. Mrs. B. O. Kendall. 

24 



City Meat Market 

JOHN BREINER, Proprietor 

Fresh, Salt and Smoked Meats Poultry in Season 

Colo. 154 

118 East Colorado Street, PASADENA, CAL. 

=======— ===^^ B □= ===============^ 

BRAIN TIMBALES 

Boil 6 brains slowly 20 minutes in a little water with table- 
spoon vinegar ; drain and when cold put through a ricer. Soak 1-3 
loaf bread, crusts removed, in water and squeeze dry, put it also 
through ricer. 

Take 2 cups brains, 1 cup of the bread salt and pepper, a pinch 
of ginger, ^ of a grated onion and yolks of 4 eggs. Beat all to- 
gether well then add the beaten whites of 4 eggs put in well but- 
tered timbale molds set ina pan of hot water and bake 20 minutes 
in a moderate oven. Will serve 14. 

Serve with cream sauce with mushrooms a little sherry and 
a few drops of kitchen bouquet. Mrs. H. R. Hertel. 



Meats 

"Give no more to every guest, 

Than he is able to digest. 
Give him always of the prime, 

And but little at a time." 

— Pope. 

ROAST BEEF 

Put the beef into a double roaster. Cover with dripping and 
have a very hot oven for the first half hour, so the meat will sear 
over and keep the juice in. After the first half hour lessen the 
heat of the oven and season the meat with salt and pepper. Cook 
10 minutes to the pound if wished rare, or 15 minutes will make it 
well done. Baste often. Mrs. Charles S. Mitchell. 

YORKSHIRE PUDDING 

Five heaping tablespoons of flour, 3 eggs, 1 pint milk and a 
little salt. Put the eggs, flour and a little of the milk into a bowl, 
and beat well with a spoon, add the remainder of the milk. One 
half hour before roast beef is done, pour this mixture into a separ- 
ate dripping pan into which has been poured enough dripping from 
the roast beef to make it 3-4 of an inch deep in pan. Have the 
grease sizzling and bake 30 minutes. Cut in squares and serve on 
platter around beef. Mrs. Charles S. Mitchell. 

25 



Do Your Cooking on a 

DOMESTIC GAS RANGE 

and You Wont Have Any Failures 



Pasadena Hardware Co. 

W. Colorado Street 

a a 

MEAT CROQUETTES 

One pan chopped cold meat, 1 tablespoon of butter, 2 table- 
spoons of flour, 1 pint of milk, 1 boiled onion, 1 clove of garlic, 
summer savory, curry powder, sweet marjoram, bay leaves, salt, 
pepper, 2 eggs, cracker crumbs. 

Put onion on to boil. When done, add onion juice to meat, 
also onion and garlic chopped fine. Make a thick white sauce of 
the butter, flour, and milk. Add meat, and cook awhile. Then 
season to taste, and set away in buttered pan to cool. Before dinner 
time cut meat into oblong slices, rolling each one in the well beaten 
eggs, then in the sifted crumbs. Fry in deep fat. 

Mrs Joseph F. Rhodes 

SMOTHERED STEAK 

Take 2 lbs. round steak, cut two inches thick. Into this, pound 
y 2 cup flour, with a meat pounder. Then put into a well buttered 
hot skillet, turn until well browned on both sides. If desired, cook 
a slice of green pepper and small piece of onion in the melted butter, 
before adding steak. Season with salt and pepper, turn into a hot 
casserole, pour over this a cup of boiling water and cover closely. 
Cook in moderate oven for two hours. 

Mrs. H. L Stuart. 

FILET OF PORK OR BEEF 

Cut open a meat tenderloin and stuff with following dressing: 
some chopped carrots, green peas, English walnuts, olives, raisins 
and a little Chili. Tie it well and sear it well in hot lard. Bake in 
double roaster, keeping the meat half covered with water until 
done. Pork should be cooked 2y 2 hours. Thicken the gravy, add 
a little tomato; a bay leaf and some kitchen bouquet. 

Mrs. J. Perry Wood. 

STEAMED BEEF 

Rump — piece about 4 pounds. Sear in hot skillet after dust- 
ing with flour, add 1 tablespoon of vinegar, 1 teaspoon of sugar, 
1 small carrot, 1 small onion, a little parsley, 6 cloves, y 2 teaspoon 
pepper corns, 3 bay leaves, 1 crust of graham bread. Cover about 
half with boiling water. When it begins to boil set over simmerer 
and boil slowly for four hours. Strain gravy; if not quite thick 
enough, thicken a little. Mrs. Wallace Jones, Los Angeles. 

26 



TAMALE LOAF 

One large cup rice boiled. When cold line buttered double 
boiler or steamer with rice, over bottom and up sides, then pack in 
following meat loaf, cover over with rice and steam 3-4 hour : Two 
cups chopped meat, 2 soda crackers ground, 1 egg, 1 cup gravy, I 
tablespoon chopped onion, salt, red pepper, half pint olives (or 
more) Serve with sauce made of 1 quart of tomatoes, 1 heaping 
tablespoon flour, 1 tablespoon finely chopped onions, salt and red 
pepper Boil till thick. Both loaf and tomato gravy want plenty 
of red pepper, season highly. Mrs. L. M. Jacobs. 

BAKED STEAK 

One round of flank steak, 5 thick slices of bread, 5 cold boiled 
potatoes (diced), J4 cup chopped celery, one onion chopped and 
browned, 1 tablespoon butter, 1 tablespoon chopped parsley. 

Soak the bread and squeeze dry. Mix all ingredients; add 
salt and pepper to taste. If too dry add a little milk. Spread this 
stuffing over the steak, roll and tie. Sear well in smoking hot 
pan Add a little water. Roast and baste until tender. 

Mrs. E. F. Hahn. 

BEEF LOAF 

Three lbs. round steak, ground fine, butter size of one egg, 4 
soda crakers, rolled fine, 2 eggs, 2 tablespoons milk, 1 tablespoon 
salt, 1 tablespoon sugar, 1 teaspoon pepper. 

Mix thoroughly, put in a pan and bake till tender. Pour off 
the gravy and pour if over the loaf. Serve hot or cold. 

Mrs. Percy Griffin. 

PASTEYS 

Make a suet crust and roll out y A of an inch thick about the 
size of a tea pleate. Then place on y 2 of the dough one thinly sliced 
potato, then sirloin steak cut in small pieces, pepper, salt, butter 
and a little onion. Turn over the other half of the dough, and 
pinch the crust together, and crimp. Bake one hour. 

Mrs. Charles S. Mitchell. 
BEEF STEAK PUDDING 
Line a pudding bowl with rich suet crust. Fill with sirloin 
steak; cut in cubes and season well with salt and pepper (and a 
little onion if desired). Cover with the crust and steam four hours 
Serve in same dish that it is cooked in. 

Mrs. Charles S. Mitchell. 

MEAT LOAF 

Three lbs. round steak ground with y 2 lb. sausage meat, 1 egg 
beaten, form into loaf. Place in double roasting pan with small 
white onions ; carrots and white potatoes around it and roast about 
3 hours Mrs. W. K. Hurff. 

MEAT BALLS WITH CABBAGE 

Mix hamburger steak with soft bread crumbs, soaked in milk, 
add 2 beaten eggs, pepper and salt. Mix well. Boil cabbage in 
in salt water until leaves get soft, pick them off and put one spoon- 
ful of meat in each leaf and roll it up. Put in frying pan and roast 
in oven until brown. Baste well with stock and add a little cream. 
Mix with a little flour. Serve with sauce over them. 

Mrs. Charles Baxter. 

27 



H 



The Bon Accord "The store of (Mitr 

SUPPLY CHILDRENS NEEDS HERE 



H 



We show a good selection of Child- 
ren's Underwear and Hosiery, 
Umbrellas and Unbreakable Dolls 



You are always assured of Satisfac- 
tion with anything you buy in 
this store. Prices moderate, too 



Telephone F. 0. 407 



HERMAN R. HERTEL 4147 N. Raymond Ave. 



E E 

VEAL AND RICE (Southern dish) 8 Persons. 

Three and one-half lbs. sliced veal off round, 4 large onions, 1 
section of garlic, salt, pepper, cayenne. 1 quart cooked rice. Cut 
meat in pieces of uniform size and brown in hot fat (equal part 
butter and lard). Remove when brown to a stew kettle and in the 
remaining fat put large kitchen spoon of flour, add boiling water to 
make a brown gravy, pour over meat, add sliced onions, garlic, salt, 
pepper, dash cayenne, cover and simmer one hour. Add water 
if necessary. Have rice cooked and in a mold. Place hot rice on 
platter, cover with slices of meat and pour gravy over all. 

Mrs. Harry Shlaudeman. 

A "TASTY" VEAL LOAF 

One pint cold minced veal, 3 eggs (hard boiled), one quarter 
can of pimientoes put through the meat grinder. Mix well, add 3 
eggs well beaten, 3 tablespoons of sweet cream, add salt, pepper 
and paprika. Mold into a loaf and bake about half an hour in mod- 
erate oven. This is delicious when served cold. 

Mrs. Burton G. Bloom. 

BEEF-GULASH (HUNGARIAN) 

Two pounds of meat, 2 small onions in cubes, 1 tablespoon of 
lard, 1 tablespoon of flour, salt, a pinch of paprika, 1 cup of 
water. The onions are stewed in the lard. The meat is cut into 
pieces iy 2 inches thick and \y 2 inches square and added to the 
stewed onions; stew 10 minutes, strewn with salt and pepper and 
stewed 10 minutes longer, and then 1 cup of water poured over. 
In a covered pot or pan it is now stewed for 2 to 2y 2 hours, stirring 
often. If it gets too dry, pour on more water. Gulash must not 
be too juicy. A little red wine may be added. 

From leavings of roast beef filets or stew you can prepare 
gulash, which takes only a half hour to prepare. Instead of water 
you use the gravy. Mrs. Frank V. Rider. 

ROAST LAMB 

Have the bone taken from a leg of lamb or mutton at the 
market. Rub into the leg the juice of a raw onion. Sprinkle with 
salt and pepper. Put into the oven to roast, and baste often with 
a mixture made of a glass of currant jelly, the juice of a lemon 
and a glass of sherry. Bake 2 or 3 hours, or until a glossy 
brown. Mrs. A. J. Butler. 

28 



CHILI CON CARNE 

One and one-half pounds of steak cut in small squares ; 1 table- 
spoon of lard very hot, put meat in and fry, if it gets too dry add 
some water. Soak 2 or 3 pods of red peppers for an hour or more 
then cook 15 minutes or until tender in the water which they have 
been soaked, mash through a fine sieve and add pulp and water to 
the meat, also 1 cup tomato juice, salt, a little flour and a small 
piece of garlic. Heat thoroughly 1 teaspoon of Camino; 1 teaspoon 
of Oregano; sift into meat. Cook slowly 3 or 4 hours, then add 1 
teaspoon vinegar and a little black pepper. Mrs. L. S. Roberts. ^ 
SUET CRUST FOR BEEF STEAK PUDDING AND PASTEYS 

To each pint of chopped suet add equal quantity of flour, add 
a teaspoon of salt. Chop the flour and suet together. When well 
mixed add sufficient ice water to make a moist dough 

Mrs. Charles S. Mitchell. 

USING LEFT-OVERS 

Cut meat into small pieces ; there should not be too much fat 
left on Cut a large onion and dry in a little butter till pale brown. 
In a little baking dish arrange alternate layers of meat, onion, salt 
and pepper, and sliced boiled potatoes. When the dish is filled pour 
in some good brown gravy and sprinkle the top with buttered 
cracker crumbs. Brown in a hot oven. 

Mrs. Frank V. Rider. 

MEAT SOUFFLE 

Two cups finely chopped meat, */ 2 cup bread crumbs, 1 pint 

milk, 1 tablespoon butter, 1 tablespoon flour, 1 tablespoon chopped 

parsley. Mix butter and flour and add boiling milk. Salt, pepper, 

2 little onions, 2 eggs beaten separately, whites added last ; bake in 

a pudding dish in a pan of water 25 minutes. 
y 6 Mrs.A. C. Burton. 

TIMBALES OF COLD MEAT 

One and one half pints cold meat chopped fine, ^ pint hot 
stock, 1-3 teaspoon pepper, teaspoon salt, 1 teaspoon onion juice, 
1 teaspoon lemon juice, 2 tablespoons butter, 2 eggs, y 2 pint grated 
bread crumbs. Mix hot stock and butter. Add seasoning and 
crumbs to the meat. Pour liquid mixture on this and let stand y 2 
hour. Add beaten eggs; fill buttered moulds and bake in pan of 
water in cool oven one hour. Serve with tomato, brown or cream 
sauce Mrs. W. D. Murphy. 

BONED BREAST OF LAMB 

Take the breast from a fore-quarter of lamb and have the 
butcher bone it. Put the bones in a kettle with two quarts of 
sliced fresh tomatoes, or one can, and a quart of water. Add a 
a chopped onion, a teaspoon of salt, and a y 2 teaspoon of pepper 
and cook till the liquid is reduced one-half, then rub 
through a sieve. Wipe the meat, sprinkle the inside with 
salt, pepper, a little thyme and a quarter of a cup of chopped 
parsley; roll tightly and tie. Melt two tablespoons of drippings 
in a deep kettle and in it brown the meat, turning till evenly 
colored. Pour over it the hot strained tomato and simmer an 
hour and a half, thickening and adding any necessary seasoning 
half an hour before dishing. Mrs. Paul S. Honberger. 

29 



NEW ENGLAND BOILED DINNER 

Four pounds of corned beef, 4 or 5 beets, a small cabbage, 5 or 
6 carrots, turnips, and potatoes. 

Wash and soak the corned beef in cold water and put it on to 
boil in fresh cold water; skim and simmer until tender, but not 
long enough for it to fall to pieces. Let it cool in the liquor in which 
it was boiled. Put it into a flat shallow dish; cover with a board 
and press it. 

Save the meat liquor and remove the fat. 

The next day prepare the vegetables. Wash them all, scrape 
the carrots, and cut the cabbage into quarters ; pare the turnips and 
potatoes. Put the meat liquor on to boil, (if too salt freshen with 
clear water). When boiling add the carrots, afterwards the cab- 
bage and turnips and half an hour before dinner, add the potatoes. 

Boil the beets in a separate kettle in some of the meat liquor. 

When tender take the vegetables up carefully, drain the water 
from the cabbage, peel the beets and serve in a large dish with meat 
in the center, or in separate dishes. 

Mrs. J. Winslow Chick. 
POT ROAST 

Four lbs. beef rump or shoulder, 3 carrots, 1 onion, 1 table- 
spoon chopped parsley, 1 teaspoon whole mixed spices, pint 
boiling water; 1 tablespoon salt. Dredge meat in flour. Fry brown 
on both sides in 1 tablespoon dripping. Place in earthen covered 
baking dish. Add boiling water, vinegar, vegetables and spices. 
Roast in moderate oven 3 to 4 hours, according to quality of meat. 
Twenty minutes before serving add salt, and leave off cover of 
dish, basting repeatedly while meat is browning. Scraping sides 
of the baking dish adds greatly to flavor of meat as well as gravy, 
to which another cup of boiling water may be added should the 
roast have cooked dry. Mrs. Ralph Davidson. 

MEAT AND RICE CROQUETTES 

Mix one cup (half a pound) of raw or cooked beef from the top 
of the round, or any other meat cooked chopped or cut very fine 
with 1-3 cup of washed rice cooked before mixing; add half a tea- 
spoon of salt, % teaspoon of pepper, and a dash of cayenne. Cook 
a cabbage in boiling salt water for 2 or 3 minutes, so that the leaves 
may be pliable and removed from the head in perfect condition. 
Remove the leaves, one by one, and in each wrap a rounding tabl- 
spoon of the meat and rice. Lay the croquettes in a baking dish, 
pour over them a tomato sauce, cover the dish, and bake 1 hour in 
a moderate oven. Serve arranged on a dish with the tomato sauce 
poured over them. If the sauce becomes too thick in cooking, dilute 
with stock or water. While cooking keep covered with another 
pan so as not to brown the cabbage leaf at all. When done leaf 
can be easily punctured by a broomstraw. 

Tomato Sauce: Brown 4 tablespoons of butter, add 5 table- 
spoons flour, and pour on gradually one by one half cups each of 
brown stock and stewed and strained tomatoes. Add one slice 
onion, one slice carrot, a bit of bay leaf, a sprig of parsley, four 
cloves, ^teaspoon sa lt, Ya teaspoon pepper and a few grains of 
cayenne. Cook ten minutes and strain. Mrs. Frank V. Rider. 

30 



Hermosa Beach, • the beautiful 

Has brought happiness to all families privileged to visit it, and its most 
beneficial effect is in promoting the harmony of home life and furnishing 
The Ideal Vacation Spot. 

CLIFFORD J. PLATT, 384 East Colorado Street. 
FT H 

FRIZZLED BEEF WITH CREAM GRAVY 

One cup dried beef, 1 tablespoon (rounding) butter, 1 table- 
spoon (rounding) flour, 1 cup cold milk, ]/ 2 teaspoon salt (level). 

Put dried beef into the frying pan, cover with cold water and 
let water come slowly to the boiling point. Remove from fire, drain 
and turn back into the frying pan. Then add the butter and let 
the meat cook until it frizzles. Now add the flour and mix well ; 
add the milk all at once, stir until sauce is smooth and thickened. 
Have ready some squares of toasted bread, place them in the platter 
and pour over them the beef. Miss Nina Stone. 

STUFFED LAMB, VEAL OR PORK 

Have a shoulder of lamb, veal or pork boned. Stuff and tie 
or skewer securely. Bake as an ordinary roast. Thicken the 
gravy a little and add a little kitchen bouquet. 

Stuffing: Two cups stale bread crumbs, y A teaspoon pepper, 
y 2 cup melted butter, 1 small onion, y 2 teaspoon salt, 1 egg, 
y 2 cup milk. A little poultry dressing may be added if desired. 

Mrs. J. Perry Wood. 

LAMB STEW 

Two pounds lean lamb, 1 cup barley, 2 quarts water, y 2 onion, 

1 carrot (small). Have bones taken out of meat and cracked at 
butcher's. Boil chunks of meat and barley two hours. Let bones 
simmer in shallow water two hours, strain and add to meat. Salt 
to taste, add vegetables and boil two hours or longer. Very easily 
digested. Mrs. W. H. Roberts. 

BAKED HAM 
Wash a 2-pound slice of ham and lay in pan. Sprinkle with 

2 teaspoons of mustard (and a little sugar if desired). Cover with 
heated milk. Cover and let cook slowly for \y 2 hours, or until 
tender. Then thicken milk for gravy, adding 1 teaspoon kitchen 
bouquet. Miss Annie W. Doolittle. 

THIS BACON TASTES GOOD 
Slice amount preferred and soak several pieces in sweet milk 
about 30 minutes. Then fry one piece that has not been in milk, 
take other from milk and roll in flour and fry a nice brown, using 
the milk to make gravy. Mrs. Mary M. Houston. 

HAM CROQUETTES 
One cup finely chopped cooked ham, 1 cup bread crumbs, 2 
cups hot mashed potatoes, 1 large tablespoon butter, 3 eggs, dash 
of cayenne pepper ; beat ham, butter, pepper and two of the eggs 
into the potato. Let mixture cool slightly, then shape into cro- 
quettes. Roll in bread crumbs. Dip in egg, again in bread crumbs, 
and cook 2 minutes in deep hot lard. Mrs. Eben P. Clapp. 

31 



Southern California Distinctive 

Establ ishment 



We not only handle the most exclusive 
Furniture and Decorative Materials, Rugs 
and Art goods, but also the medium Furniture 
and Domestic Rugs. It will pay you to 
"Try Your Home Merchant First." We are 
exclusive agents for Buck Ranges and Bohn 
Refrigerators. :::::: 



BOADWAY BROS. 

268-278 East Colorado Street 
========================= □ 0 ■ 

TIMBALES OF VEAL 

Chop cold cooked veal or lamb very fine. For every pint 
allow 1 tablespoon melted butter, y 2 cup of cream or milk, whites 
of 2 eggs, 1 tablespoon chopped parsley (if liked), salt and pepper 
to taste. Pour the butter over the meat, add cream or milk, then 
pound mixture well with potato masher. Add whites beaten stiff 
and the seasonings. Fill custard cups two-thirds full, stand in 
pan surrounded by hot water; bake in moderate oven 20 minutes. 
When done turn out onto heated dish and serve with tomato 
sauce. Mrs. B. Marshall Wotkyns. 

HAM MOUSSE 

Cut a thick part from center of raw ham. Remove the fat 
and with a sharp knife scrape the pulp from the fibre (there should 
be a cup full). Pound the pulp with a pestle in a wooden mixing 
bowl, add the white of an egg, pound again, then add the second 
white of an egg, then pound again. Add ^4cup of cold sauce, add 
the yolks of two eggs, and y 2 teaspoon pepper. Then fold in a 
cup of cream beaten to a stiff froth. Turn the mixture into a 
melon mold. Set the mold in a pan of hot water and cook an hour 
in the oven. Avoid boiling water. 

White Sauce: One tablespoon of flour, 1 tablespoon of but- 
ter, 1 cup of milk. Blend the butter and flour and add the milk. 
Cook in a double boiler until it thickens. 

Mrs. Rudolph Schiffman. 

32 



ENGLISH MEAT CHOPS 

Two cups cold chopped lamb, / 2 can mushrooms chopped hue, 
y 2 telrpoon^alt, dash o^pepper, 1 

Put 1 tablespoon of butter m sauce pan. Add Z heaping tame 
fpoons or flour and 1 cup of meat stock. Cook until very , *iff. Add 
P ?w S ? eo-^ beaten then the mushrooms and meat. Spread 
7 °! ™ nLefan I cod Form into the shape of chops and use 
out on plates and cool, r o Excellent with or without 

maccaroni for bone. Fry m deep ^ r Markham . 

mushrooms. 

JELLIED VEAL . . u 

Take a eood-sized knuckle of veal; cut up and joint bones. 
TlnilTn wate enough to cover it. While boiling add salt to taste ; 
St^n^"n^^ rags; take up the meat and season with 

Sine soaked in a little water for 20 minutes or more and add 
f„ fhV luiM of the meat, let boil up, then pour over meat in the 
orm Then it cooTs and begins fo stiffen put something on « 
to press it down and on that place an iron weighty next 

day ' JELLIED TONGUE 

^1ert a nice fresh tongue, wash and boil until it is tender and 
win el s e kL a e n a^y Add tS water into which tongu, , „ boiled 
onion, 1 head celery, 3 pieces parsley, bay lea f, 1 spr ig « 
a little green pepper, salt and pepper to taste. Line a moid tne 
size reaped to hold tongue with stuffed olives, sliced hard boiled 
eSrs Place tongue in the mold. Boil down 2 cups of the liquor 
S i t is one cup add / 2 teaspoon gelatine (which has been pre- 
viously soaked "n cold 'water) to stock. Pour over tongue, let 
IZ d Ltil well set. Turn out on dish, parsley 

SAUERBRATEN (SOUR ROAST) 

Four pounds of meat, 2 quarts vinegar, 1 onion cut in slices, 
10 pepper corns, 3 bay leaves, % lb. bacon, 3 cloves j salt to taste 
2/ 2 tablespoons flour, 2 tablespoons drippings, / 2 claret g ass red 
wine. Put the meat into vinegar with the spices and J leave it 
there for four days, turning it over once in »^ile After th« 
take it out and lard it with bacon cut into pieces 1 inch thick and 
?i/ inches Ions' Pierce the meat with a pointed knife and mseir 
A bacon Heat the lard and fry the meat light brown on both 
?des and" place it on a platter. Brown the flour m the lard and 
Dour on the vinegar with the spices, water and salt. Put m a 
pTce of honey caL if on hand and J4 tablespoon of ^ *g 
all and put the roasted meat in this gravy. The meat roast must 
be covered and baked in an oven for 2/ 2 to 3 hours while turning 
it and basting it with gravy. Half hour before done pourm he 
red wine. When the roast is tender, finish the : gravy- ™ 
rotst on a platter, take all grease off the gravy ; ^"f f am it. If it is 
too thick, add more water; if not sour enough add more vinegar. 
Potato dumplings or noodles are good with g^^dtv. 

33 



E. O. Nay Company 



PLUMBING HEATING 
VENTILATING 

Colo. 62 186 EAST UNION STREET 

B B 

ESCALLOPED VEAL 

Chop two cups of cold cooked veal; add teaspoon onion 
juice and season well. Mix y 2 cup finely chopped cooked ham, % 
teaspoon mustard, a few grains cayenne, 2 tablespoons cracker 
crumbs, and moisten with white stock. Saute cup cracker 
crumbs in y A cup butter; add to chopped veal and miosten with 
white stock. Line a mold with slices of hard boiled eggs, fill with 
alternate layers of ham and veal mixture. Pack tightly, cover with 
buttered paper, and steam one hour. Cool and serve in thin 
slices. Mrs. Garfield R. Jones. 

STUFFED CABBAGE 

Wilt a loose head of cabbage by pouring boiling water over 
it ; cover tight and let stand an hour. Lay in large pan or chopping 
bowl and turn leaves back to center. Chop 1 pound of fresh pork 
and y 2 pound of beef; season with salt and pepper and put a tea- 
spoon at a time into cabbage, returning leaves to original shape. 
Tie close in cloth and boil in salt water two hours. Serve with 
drawn butter or horseradish sauce. 

Mrs. Wallace Jones, Los Angeles. 
VEAL A LA DOBE 
Three and one-half pounds veal chopped fine, add 3 well- 
beaten eggs, \y 2 spoons of salt, 1 teaspoon black pepper, y 2 nut- 
meg, 4 small crackers rolled fine, 5 tablespoons cream or milk, 
butter size of an egg. Stir well together and form it in a loaf 
and bake in a dripping pan two hours ; base frequently. 

Mrs. William Stanton. 
BAKED HAM WITH APPLES 
One slice of ham, y A or inch thick, put in baking pan, cover 
with brown sugar. Stick in a dozen cloves. Quarter enough 
apples to fill in pan around the ham, and sprinkle them with 
brown sugar. Add enough water to prevent burning, then bake 
about 40 minutes, or until it is tender and well done. 

Mrs. L. M. Jacobs. 

VEAL LOAF 

Two and one-half pounds veal, y 2 lb. salt pork, chopped fine, 6 
or 8 crackers rolled fine, 1 cup sweet milk, 2 eggs, spice with 
sage, season well with salt and pepper, make in a loaf and put in 
pan, bake three hours in slow oven. Bake with cloth under and 
over the loaf, with water in pan. Mrs. L. S. Roberts. 

34 



BEEF IN ITALIAN STYLE 

Two tablespoons olive oil, 1 lump of butter, 1 minced onion 
V2 £reen pepper, 1 clove garlic; cook together; add 2 pounds of 
top of the round cut small and browned; cover with boiling 
water and simmer slowly for 2 hours. Salt and pepper to taste. 
Add 1 pint pitted ripe olives and y 2 can of mushrooms. Serve 
surrounded with spaghetti. Mrs. Samuel T. Clover. 

HAMBURG STEAK 
One pound ground beef, 1 egg, 1 slice bread soaked m water 
squeezed out, 1 cup water. Drop by spoonsful and fry or broil. 
H Mrs. Theodore Welch. 



Chicken 

"Do you not know that cookery has brought 
More aides to piety than aught besides." 

ALABAMA CHICKEN WITH CORN FRITTERS 

Cut young chicken as for frying, season with salt and pepper 
and roll in flour. Mince one small onion and a little parsley and 
put into your double roaster. Place chicken in pan and put pieces 
of butter over it, add two cups of hot water. Roast until brown 
and tender. Remove the chicken and add two cups of cream for 
the gravy and serve with corn fritters from the following receipt. 

Corn Fritters: Sift together 1 cup flour, 2 teaspoons baking 
powder and ji teaspoon salt; add two well-beaten eggs, 1 table- 
spoon of lemon juice and % cup of milk and 1 cup of corn Beat 
well, and leave standing several hours. Drop by spoonfuls into 
deep fat. Fry six to eight minutes. Drain and serve hot. Canned 
corn may be used. Mrs. Charles S. Mitchell. 

CHICKEN EN CASSEROLE 

Cut up the chicken (a hen is the best). Place in the casserole 
with one bunch of celery cut in pieces, one bay leaf, season with 
salt and pepper ; cover with cold water and cook until tender. In 
a separate sauce pan make a cream sauce of 3 tablespoons of 
butter and the same of flour and add the liquid off the chicken 
and V/ 2 pints of cream or rich milk. Pour this sauce over the 
chicken in the casserole and let cook for thirty minutes longer. 
It will take about three hours for a chicken a year old. 

Mrs. W. K. Hurff. 

CREAMED RABBIT 

Dredge the rabbit in flour seasoned with a tablespoon of salt 
and dash of paprika, and brown it in a quarter of a pound of par- 
tially fried sliced bacon. Then place in a baking pan, fleshly side 
up, cover with the strips of bacon and bacon fat. Add y 2 pint boil- 
ing water, and bake three quarters of an hour in a moderate oven 
basting frequently. Now pour over it one cup sour cream and 
continue to baste, baking altogether one hour. As you baste, scrape 
sides of baking dish, and serve with the gravy poured over the 
rabbit. Garnish with parsley and tiny carrots. 

Miss Emma F. Standnng. 

35 



S. Nordlinger & Sons 

Established 1869 

Gold and Silversmiths 
Art Dealers 

631-638 South Broadway 
Los Angeles, California 



B B 

CREAMED CHICKEN 

Cut up chicken as for fricasseeing and boil slowly until tender 
in sufficient water to prevent burning. When done take out and 
brown in butter. Remove to hot platter. Heat 1 pint cream in 
the pan in which the chickens were browned, season with salt 
and pepper and thicken with a rounded tablespoon of flour. Pour 
over chicken. Mrs. James Hetherington. 

PRESSED CHICKEN 

Add to a chicken just enough hot water to cover; simmer 
until meat drops from bones; remove from liquor and chop both 
dark and white meat ; season with paprika, salt, *4 teaspoon grated 
onion ; simmer liquor down to half pint ; then mix with chicken and 
pack into a loaf pan; place weight on top for twelve hours; un- 
mold and garnish with parsley. Mrs. Annie Abbott. 

CHICKEN MOUSSE 

Scald one cup of milk, beat yolks of 3 eggs lightly, add 
teaspoon of salt and a dash of paprika. Cook in the hot liquid 
until the mixture coats the spoon. Remove from the fire and add 
package of gelatine, softened in *4 CU P of cold water. Strain 
the preparation over y 2 cup of cooked chicken chopped and pound- 
ed in a mortar. Stir over ice, then fold over it one cup whipepd 
cream. Turn into a buttered mold. Serve when chilled and 
frozen with lettuce, or tomatoes and lettuce. French or Mayon- 
naise dressing may be used. Mrs. George E. Waldo. 

36 



CHICKEN SOUFFLfi 

One and one-half cups chicken, 1 cup cream % cup mush- 
room * cup chicken soup, 2 tablespoons butter, salt and cayenne 
4 TblefpooL flour, 1 teaspoon parsley, * cup bread crumbs, 3 

whites of egg, 3 egg yolks. . . . mush _ 

Melt butter, ad flour, seasonings, stock, cream, chicken, mush 
rooms, bread crumbs. Cook ten minutes, add egg yogs and^t 
and fold in the well beaten whites of eggs. Bake in buttered 
^ dish forty minutes. Serve immedfa* ^without 
mU shroom sauce.^ FQR TURKEY 

For a large turkey, remove the crusts from two loaves of 
bread and put through a wire frying basket. To these crumbs add 

CHICKEN PIE 

Prepare the chicken as for fricassee, when the chicken is 
stewed tender, and the gravy thickened, take it from the fire. Take 
out the largest bones and scrape the meat from the neck and back 
bones and Low the bones away ; line the sides of a pudding dish 
with a rich baking powder dough a quarter of an mch thick put 
T part of the chicken, a few lumps of butter, pepper and sa t if 
needed, and some hard boiled eggs cut in slices, add the rest of the 
chicken and season as before. Pour over the gravy being sure to 
have enough to fill the dish and cover with a crust a quarter of 
Lch thick with a hole cut in center. Brush over the top with 
Teaten white of egg and bake for half to three quarters of an hour. 
Garnish the top with small celery ^-^^^ 

STEAMED CHICKEN 

Cut young chicken in small pieces and season with salt pepper 
and butter. Place in a roaster and add about 1 inch of water. 
Then cover and put in hot oven for about 1 hour 
Thicken the gravy with a little flour ; or the ch.cken may be 
dipped lightly in flour and then egg batter and fried » hot fat 
until batter is done, which takes a very few minutes. The best 
egg batter is made by whipping the whites of the eggs up first, 
very thoroughly, then adding the yolks. Mrs. Chas. V. Craig. 

ROAST WILD DUCK 

Place in each duck 1 slice bread and one stock of celery. 
RoasTin an iron skillet which has been well buttered Put ducks 
£ ski let breast down. Roast in very hot oven for 18 minutes or 
W t Sucks are small. Do not open ove^whi.e d^cks^ roast- 
ing. 37 



GODBER & GATES 

Successors to H. H. GODBER 

Real Estate — Loans — Insurance — Investments 

72 N. Raymond Ave., Pasadena Phone Fair Oaks 640 

WE KNOW HOW -TRY US 

B □ ========================== 

Sauces 

"What is sauce for the goose is sauce for the gander." 

SAUCE HOLLANDAISE 

Yolks of 3 eggs, iy lemons, y 2 pound butter, a little salt and 
pinch of red pepper. Cook eggs in double boiler with y 2 gill of 
hot water. When a little stiff add butter slowly, add lemon, salt 
and pepper. Serve warm, not hot, if hot, sauce will break. 

Chef Taylor, of Hotel Raymond. 

BERNAISE SAUCE 

Three tablespoons water, 3 tablespoons tarragon vinegar, y 
onion, yolks 4 aggs, % teaspoon salt, % teaspoon paprika, 4 table- 
spoon butter. Put water, vinegar and onion in small saucepan and 
heat to boiling point. Beat yolks of eggs slightly and pour on 
gradually hot liquid, from which onion has been removed; then 
add seasonings. Place sauce pan in larger sauce pan, contain- 
ing boiling water, and cook, stirring constantly, until mixture 
thickens slightly, then add butter which has been worked until 
creamy, one tablespoon at a time, stirring constantly during entire 
cooking. Mrs. K. A. Wyckoff. 

CREAM OF HORSERADISH SAUCE 

Add to 6 tablespoons of grated horseradish the yolk of 1 egg, 
and y 2 teaspoon of salt ; mix thoroughly, and add a tablespoon of 
good vinegar, and then fold in carefully ^ of a cup of cream 
whipped to a stiff froth. If the horseradish is already in vinegar 
omit the vinegar and press the horseradish until dry. This is a very 
nice sauce to serve with cold roast beef or mutton, or with hot corn 
beef or a boiled tcngue. Mrs. Paul S. Honberger. 

TOMATO SAUCE 

Dice and brown onion in plenty of butter or olive oil, add y 2 
cup tomatoes and let simmer. Cooked or canned peas may be 
added to this tomato sauce and served as a vegetable. Also it 
may be used with one egg scrambled in it to spread thinly on bread 
and butter sandwiches. Take sliced onions, tomatoes and summer 
squash and saute in plenty of butter or olive oil. Add no water. 

Mrs. G. Lavagnino. 

MINT SAUCE 

One-half coffee cup of granulated sugar, fill the cup almost full 
of vinegar. Chop leaves of mint quite fine and put into the vine- 
gar. Use sufficient mint to make the sauce quite thick using- 
spoon to serve it. Please do not boil this, or it will be ruined. Let 
stand three hours before using. Mrs. Thomas McDougall. - 

38 



SPANISH TOMATO SAUCE 

Three dozen ripe tomatoes, 1# dozen large red peppers 1 
dozen onions t (good sized), 1 teacup sugar, 6 teaspoons of salt , 6 
dozen onions US teaspoons of cinnamon, 6 teaspoons of 

tl/upTof' vinegar' Chop fine and boil two hours; do 
not strain. Pint cans are best as it ^ 

CRANBERRY SAUCE 

Measure any quantity of cranberries after they are carefully 
stemmed andwa y sh q ed an/all soft or brown ^bemes ; remove^ Take 
i/ as much cane sugar as berries, and Yi as much water as sugai 
Scant measure) Put all in a granite saucepan and when they 
begin to bo 1 cover closely and cook ten minutes without stirring 
Sove the scum if any, and turn into a^mold. Tftgwdl be 
firm and tender. MUSRROOM SAUCE 

Melt ^ of a pound of butter in pan. Season with salt and 
oeooer (black and red), when hot add mushrooms. Cover for 20 
Si Test with fo\if soft. Add 1 

seasoning if ncce.ssary^Alex. Ogg, Flatbush, N. Y. 

Pare one cucumber ; cut lengthwise in quarters ; scrape out and 
discard the seeds Grate and squeeze in a cloth to extract as much 

rs^ftftone till the last moment or J^j-Jj^ 

na.se too m»<* n FQR ARXICHO KES 

Onions and paprika rubbed together, add chopped mushrooms 
and fomatoes smothered down. Add plain 

tlty * SAUCE a la TARTARE 

Into 1 cup of mayonnaise mix 1 tablespoon each of chopped 
olives, sour pickles, capers, parsley and^omoo,^ 

GINGER SAUCE 

One jar of Chinese ginger. Chop the root, drain the syrup 
dilute *A wi'th water, flavor with lemon, thicken with cornstarch 
and boil to the consistency of rich cream. Use cold with marsh- 
mallow pudding, or hot with steam P^ding^^ ^ ^ 

Salads 

"To make a perfect salad there should be a spendthrift for 
oil miser for vinegar, a wise man for salt and a mad cap to stir 
the ingredients up Ind mix them well together."-Spanish Proverb. 

MAYONNAISE 

Two egg yolks, % teaspoon mustard, beat and gradually add 
iy 2 cups olive oil. Add lemon, salt and^pepper^o taste.^ 

39 



CREAM MAYONNAISE DRESSING 

One-half teaspoon hustard, yolk 6 eggs, 1 teaspoon salt, \y 2 
glasses olive oil, 1 tablespoon sugar, y 2 glass lemon juice, 20 light 
shakes paprika. Mix dry ingredients, add egg yolks and beat all 
thoroughly. Add oil gradually. Then the lemon juice. Beat all 
to a cream, and heat through in a double boiler, stirring all the 
time. Dilute with whipped cream. 

Mrs. Arthur H. Woodward. 
BOILED SALAD DRESSING 
Four tablespoons of butter, 1 tablespoon of flour, 1 tablespoon 
of sugar, 1 teaspoon of salt, 1 teaspoon of mustard, y 2 cup vine- 
gar, 1 cup of milk, 3 eggs, dash of cayenne. Melt butter in a 
double boiler, add flour. Stir until smooth, add milk, stir and 
boil up. Beat eggs, salt and mustard; add vinegar and stir into 
boiling mixture. Continue stirring until it thickens; dilute with 
whipped cream. This is fine for potato salad. 

Mrs. Annie Abbott, Ontaria, Cal. 
SALAD DRESSING 
One-half cup vinegar, 3 eggs well beaten, 1 tablespoon sugar, 
l A teaspoon mustard, y 2 cup thick sour cream. Beat together last 
four ingredients and add to vinegar which has been brought to 
boiling point. Cook to consistency of thick cream, remove from fire 
and add pepper, paprika and salt. Add sweet whipped cream be- 
fore serving, if desired. Mrs. J. E. Ferry, Sierra Madre, Cal. 

CREAM SALAE) DRESSING 
One-half tablespoon salt, y 2 tablespoon mustard, ^ tablespoon 
sugar, 1 egg slightly beaten, 2y 2 tablespoons melted butter, y A cup 
cream, y cup vinegar. 

Mix ingredients in order given, adding vinegar very slowly. 
Cook over boiling water, stirring constantly until mixture thickens ; 
strain and cool. A delicious dressing for a fruit salad, either of 
different fruits, or pears only, served in large green peppers. 

Mrs. Howard Huntington. 
CABBAGE SLAW DRSSING 
Two eggs beaten together. Two teaspoons flour, 2 teaspoons 
sugar and y 2 teaspoon salt mixed together, y 2 cup vinegar, 1 cup 
milk, mix all together and set on slow fire. Boil till thick. 

Miss Annie W. Doolittle. 
RUSSIAN SALAD DRSSING 
Beat cup Roquefort cheese to a creamy mass. Beat in J£ 
cup chili sauce, % teaspoon each salt and paprika, 1 teaspoon each 
chopped pimiento and green pepper. Gradually beat the mixture 
into a cup of mayonnaise. Mrs. Stevens Halsted. 

CUCUMBER JELLY 
Four large cucumbers. Remove outside skin; cut into strips 
and stew in 1 quart water, with 1 slice onion, a salt spoon of salt and 
a little white pepper. When cucumbers become soft, add y 2 box 
gelatine that has been soaking in a small cup of cold water and stir 
until gelatine is dissolved. Strain, and when cold and almost ready 
to set, peel and slice thin 1 cucumber and line a plain mold with the 
slices. Turn in liquid jelly and set on ice to harden. 

Mrs. H. T. Fuller. 

40 



TROY LAUNDRY CO. 

753-751 So. FAIR OAKS AVE. 

You are invited to thoroughly inspect our Laundry, which is one 
of the lightest and most sanitary plants in the west. 

Our equipment and methods are up-to-date; as to quality of our 
work we invite comparison with the kind you have been getting. 

Call Colorado 146 14 Automobiles at Your Service 

B B 

THOUSAND ISLE SAUCE 

One chopped green pepper, 1 chopped hard boiled egg, y 2 
chopped onion, 2 large tablespoons of Heinze chili sauce. Stir into 
stiff mayonnaise dressing. Miss Edith G. Rowland. 

THOUSAND ISLAND DRESSING 
One cup mayonnaise, 1 tablespoon vinegar, y A teaspoon pa- 
prika, 1 tablespoon chopped olives, 1 tablespoon chopped pimien- 
toes, 1 tablespoon chopped green pepper, 1 cooked yolk sifted, 1 
tablespoon walnut catsup, y 2 cup chili sauce. 

Mrs. Allen G. Murphy. 

FRUIT SALAD DRESSING 

Yolks 3 eggs, 3 scant tablespoons vinegar, juice of 2 lemons, 
3 tablespoons sugar, y 2 teaspoon salt, % teaspoon mustard, 1 tea- 
spoon butter, cook in double boiler; when ready to use add 1 cup 
whipped cream. Mrs. Carrie L. Goodrich. 

THOUSAND ISLAND DRSSING 

Thin mayonnaise with French dressing, and add chili sauce, 
chopped olives, chopped pickles and chopped hard boiled eggs. 
Serve on hearts of lettuce. Mrs. Charles Baxter. 

ROQUEFORT CHEESE DRSSING 

Mix together one teaspoon Roquefort cheese and the yolks of 
two hard boiled eggs, add 1-3 teaspoon paprika, 3 tablespoons 
salad oil, 3 tablespoons white vinegar (garlic flavored), y 2 tea- 
spoon salt; chop finely the hard boiled whites of two eggs; add 
to mixture ; serve on lettuce. Mrs. Fred Chaffee Nash. 

COLE-SLAW 

Shave cabbage very thin and season with salt and pepper. 
Whip enough cream for a dresing — not thick but frothy; add 
enough vinegar (very slowly) to make cream a little tart and also 
a dash of salt. Serve very cold. 

Mrs. H. B. Manton, Akron, Ohio. 
CHEESE SALAD 
Make nests of shredded lettuce. In each nest put two cheese 
balls made as follows. 

To one package of neufchatel cheese, add y 2 cup of chopped 
walnuts and 2 tablespoons of chopped pimientoes. Roll into balls 
and serve with French dressing. Mrs. J. L. Mothershead. 

41 



COURTEOUS SERVICE 





We invite you to test the service of 
this "courteous" bank. 

We want you to feel 'at home* here. 
Every act of teller or officer is to 
make you feel that "YOUR" account 
is appreciated. 

Public telephones and waiting room. 



c 



ALIFORNIA 

SA VINGS 

BANK 



Spring and Fourth Sts. LOS ANGELES 
= E B 



SALAD 

One neufchatel cheese mashed smooth and finely chopped nuts 
and olives added. Stuff pimientoes with the above. Put on ice, 
when ready to serve cut in round slices and serve on lettuce with 
salad dressing. Mrs. L. M. Jacobs. 

BOUQUET SALAD 

One large head crisp lettuce cut in ribbons, 8 small tomatoes 
peeled and very cold. Arrange on a round platter with each tomato 
placed on a crisp leaf of lettuce using the ribbon lettuce in center 
and around tomatoes with strips of cold crisp broiled bacon added 
to it. Garnish on top with strips of pimientoes. Arrange cream 
cheese balls around salad. Put in refrigerator to get very cold. 
Make a French dressing, using 1 cup oil, % cup vinegar, 1 teaspoon 
each of paprika and salt, dash of tabasco and chop fine ; 1 green bell 
pepper and 4 small onions. Put on ice and when ready to serve pour 
over salad. 

Mrs. A. A. Libby. 

MARSHMALLOW SALAD 

One can pineapple cut fine, 1 box imported marshmallows 
cut fine, 1 bottle of whipped cream, 1 small teaspoon of mustard in 
the cream. Mix in a teaspoon of sugar with whipped cream. Add 
more sugar if preferred. Whip the cream stiff and mix with all of 
ingredients. Just before serving put a cherry on top. 

Mrs. Wallace Jones, Los Angeles. 
42 



CHEESE BALLS 

Two beaten whites of egg; 1 pinch of salt; 2 shakes of cayenne 
pepper. Stir enough grated cheese into the stiffly beaten whites 
of 2 eggs to make a paste thick enough to roll into balls the size 
of a hickory nut; add salt and cayenne. Drop into deep fat and 
fry delicate brown ; serve hot with salad. Good cold for picnics. 

Mrs. Albert E. Edwards. 

BOLIVIA SALAD 

Cut cold boiled potatoes in y 2 inch cubes; there should be \y 2 
cups. Add 3 hard boiled eggs finely chopped, \y 2 tablespoons finely 
chopped pimiento, and y 2 tablespoon chopped chives. Pour over 
cream dressing or mayonnaise. Mrs. Samuel S. Hinds. 

FRUIT SALAD 

One pint chopped apples, 1 orange chopped fine, 1 banana, 
y 2 cup walnuts chopped, 12 or 15 candied cherries cut in small 
pieces. 

Dressing: One-half teaspoon butter, y 2 teaspoon mustard, y 
teaspoon salt, 1 tablespoon sugar, 1 egg, 4 tablespoons lemon or 
vinegar, ^4 cup whipped cream. 

Melt butter, add mustard, sugar, salt yolk of egg well beaten, 
and lemon juice. Cook in double boiler till it thickens; add white 
of egg stiffly beaten, chill, and add whipped cream just before serv- 
ing. Mix dressing with fruit. Mrs. Rose Fehr Gregg. 
FROZEN COMBINATION SALAD 

One large cucumber cut in small cubes, 1 green pepper chopped 
fine, 1 large tomato chopped, 1 stalk of celery cut fine, 1 pimiento 
chopped ; drain all the vegetables. Then mix with plenty of mayon- 
naise. Put in a melon mold. Pack in ice and salt for three hour. 
Serve on lettuce leaves. Rosa Bell. 

TOMATO ASPIC SALAD 

Heat 1 can of tomatoes, with a small onion, a bay leaf and a 
few cloves and whole peppers, salt to taste, and y 2 cup of soup 
stock. Strain and add a scant half box of gelatine which has been 
dissolved in y 2 cup of cold water and pour in individual molds. 
When firm turn each out on a lettuce leaf and serve with mayon- 
naise. Mrs. H. R. Hertel. 
AVOCADO (ALLIGATOR PEAR) SALADS 

1. Peel the fruit, remove the 1 large seed, and cut the pulp in 
cubes. Serve on hearts of lettuce with mayonnaise dressing. 

2. Serve as above, with equal quantity of salmon, lobster, po- 
tato or fruit of any kind. 

The Avocado blends flavors of fruits and nuts into a melting 
delicious salad. Season with salt, paprika and lemon juice and use 
as filling for sandwiches. 

Mrs. Parker Earle. 
CHEESE AND PINEAPPLE SALAD 

Mix a neufchatel cheese with 2 heaping tablespoons of chopped 
nuts and a tablespoon of sherry. Place a slice of pineapple on a 
lettuce leaf and spread on a thick layer of the cheese. Over this 
place another slice of pineapple. In the center put a small mound 
.of the cheese with a half a nut on top. Serve with fresh dressing. 

Miss Mildred Shlaudeman. 

43 



FRUIT SALAD 

Three oranges, 3 bananas, 5 slices canned pineapple, 1 grape 
fruit. Peel and seed fruit discarding tough portions ; cut into small 
cubes. Put in covered earthenware dish in cold place. When 
ready to serve put about two or three tablespoons of fruit on crisp 
white lettuce leaves and pour on a rich cream dressing. Then 
sprinkle top with English walnuts that have been run through food 
chopper. Mrs. Burton G. Bloom. 

SWEET BREAD SALAD 

Three pounds of sweet bread, 2 heads of the celery hearts cut 
fine, 2 pounds of white grapes skinned and seeded, 1 can of mush- 
rooms, French, weighing 1 pound. ■ 

Boil the sweet breads, cool and separate by breaking them 
apart. Put all the ingredients together with mayonnaise dressing. 
Serve on shredded lettuce. This will serve for twelve. 

Mrs. J. B. Bryant. 

PINEAPPLE SALAD 

Use canned pineapple; y 2 box Knox gelatine, y 2 cup cold 
water, juice of 1 lemon, and 1-3 cup vinegar, or juice of two lemons, 
2 cups hot water. You can use less water and use juice of pine- 
apple instead. 1 heaping cup chopped pineapple, 1 heaping cup 
chopped cucumbers, y 2 cup sugar. Color with a few drops leaf 
green coloring. Let gelatine begin to thicken before adding fruit 
and cucumber. Pour in large mold or individual molds and serve 
with mayonnaise dressing. Put shredded lettuce around it. 

M rs. Fred Elmer Wilco x, 
drop in boiling fat. MHtRR0NBN&&&lt&Ni 
JELLIED GRAPE AND PINEAPPLE SALAD 

Soak 1 envelope of gelatine in a little cold water. Heat to a 
boil the juice from a large can of pineapple. Pour this over the 
gelatine; add 1 tablespoon of lemon juice and 1 pound of seeded 
and peeled white grapes and 4 slices of pineapple diced. Be sure 
to have the molds wet. Serve with mayonnaise to which has been 
added some sugar and whipped cream. 

Mrs. Paul S. Honberger. 

INDIAN SALAD 

Wipe and peel medium sized tomatoes. Scoop out centers, 
sprinkle inside with salt, invert and let stand until thoroughly 
chilled. Insert in each from six to eight short stalks of cold boiled 
asparagus. Put over asparagus resting on rims of tomato, j ncn 
rings cut from a cold boiled beet. Over beet rings arrange % inch 
rings cut from green pepper, and over green pepper rings, red pep- 
per rings. Arrange on crisp lettuce leaves and serve with Indian 
dressing. 

Indian Dressing: Yolks of 2 hard boiled eggs, % teaspoon 
salt, y 2 teaspoon powdered sugar, >4 teaspoon paprika, few grains 
cayenne, few grains white pepper, 1 tablespoon lemon juice, 2 
tablespoons vinegar, y 2 cup olive oil, 1 tablespoon red pepper 
finely chopped, 1 tablespoon green pepper finely chopped, 1 table- 
spoon pickled beets cut in small cubes, 1 teaspoon finely chopped 
parsley, 1 teaspoon finely chopped chivets. Rub bowl with two 
cloves of garlic. Mrs. K. A. Wyckoff. 

44 



A. L. RYDER, Inc. 

AUTOMOBILE SUPPLIES 

LOCOMOBILE - MITCHELL - HUPMOBILE 

160 E. Colorado, - - - PASADENA 

n b 

ARTICHOKE SALAD 

Artichoke must be carefully cooked and not be left long in the 
water, as they turn black. Put each artichoke in a pan of vinegar 
and water to preserve its color; put in boiling water and boil until 
tender. Take the hearts and put a teaspoon of Russian Caviar into 
each heart, put a little lemon juice over all. 

Mrs. Fred Chaffee Nash. 

CARROT SALAD 

Peel and grate 6 large carrots ; then dice 3 Bellefleur apples ; 
season with little salt and sugar. Mix with y 2 cup of mayonnaise 
dressing. Mrs - Richard H. Alexander. 

CHEESE CROQUETTES 
One quart cream (pepper, salt and mustard). Let it just come 
to a boil. Pour in y A lb. American cheese and take off immediately. 
Let stand over night. Roll in cracker crumbs, egg and flour and 

PERFECTION SALAD 
One envelope gelatine, y 2 cup water, 1-3 cup vinegar, 1 pint 
boiling water, 1 teaspoon salt, 1 cup finely shredded cabbage; 
juice of 1 lemon, y 2 cup sugar, 2 cups diced celery, y A can sweet 
red peppers finely cut. Soak gelatine , add vinegar , lemon , water , 
*ugar and salt. When it begins to set add other ingredients. 

Miss Nancy Kayser. 
CREAM CHEESE WITH PAPRIKA 
Two rolls cream cheese, 1 teaspoon paprika, 1 teaspoon walnut 
catsup, 2 teaspoons melted butter, 1 small teaspoon salt, 1 table- 
spoon chives chopped fine. Rub all together until smooth, add- 
ing the chives last. Serve in balls like butter balls with salad. 

Mrs. Edward F. Robbins. 
CHICKEN ASPIC SALAD 
Chop very fine a boiled chicken ; put back bones with a little 
of the water that was used in boiling chicken ; soak J4 package of 
gelatine, when dissolved add \y 2 cup of chicken liquor. Put the 
chicken in a flat mold moisten quite thoroughly with liquor. 

Mrs. William S. McCay. 
OYSTER SALAD 
Drain 1 can of cove oysters and cut them in 3 pieces, then mix 
oysters with cracker crumbs, celery, chopped pickles and hard 
boiled eggs. Dressing for above salad is : 1 cup of milk heated ; 1 
tablespoon of flour mixed with 1 tablespoon of butter and added 
to hot milk. Let it cook in double boiler until you beat 3 eggs 
well and add a tablespoon of sugar and 2 tablespoons of vinegar, 
and a teaspoon of salt. Then mix with hot milk and stir a moment 
and remove from the fire. When cool add to oysters. 

Mrs. Wallace Jones, Los Angeles. 
45 



ASPARAGUS TIPS AND GRAPE FRUIT. 

Take out grape fruit in as large sections as possible; cover 
well with sugar and let stand on ice. Place on shredded lettuce 
with' afew asparagus tips on one side. Pour a little French dress- 
ing over both and serve with mayonnaise. Mrs. S. N. Frey. 

FISH SALAD 

Pick apart a pound of well boiled halibut, set on ice while you 
make a good mayonnaise which in turn must go on ice. Have 
ready 1-3 as much celery as you have halibut; cut the celery into 
half inch lengths, chop fine and add a large white onion. Add 
this to the halibut, and mix together in a ball. Sprinkle with 
cayenne and salt and stir lightly into a cup of mayonnaise. Now 
line a platter with crisp lettuce ; arrange the salad within this, and 
garnish generously with sliced tomatoes, cucumbers and hard boiled 
eggs. Mrs. Mary M. Houston. 

CHEESE AND BAR-LE-DUC SALAD 

Rub into one Neufchatel cheese 2 teaspoons of cream, ]/ 2 glass 
of bar-le-duc (currant), 1 dash of salt, and pepper. Make a smooth 
paste and set on ice to harden. Later make into balls and roll in 
chopped pecan nuts. Serve on lettuce leaves with the other half 
of the glass of bar-le-duc put around the balls, and pour French 
dressing over all. For variety cheese balls can be served on a 
slice of orange or pineapple. Mrs. W. H. Roberts. 

TOMATO JELLY 

One envelope Knox Sparkling gelatine, y 2 cup cold water; Zy 2 
cups tomatoes, y 2 onion, stalk celery, bay leaf, 2 cloves, a few 
grains cayenne, 2 tablespoons Tarragon vinegar. Soften gelatine 
5 minutes in the cold water, cook together the other ingredients, 
except the vinegar, 10 minutes. Add vinegar, softened gelatine and 
stir until dissolved , strain - pour into a wet mold and set on ice 
to harden. Mrs. H. T. Fuller. 

MINT JULEP a la CHINO 

One tablespoon of water, 1 dessert spoon bar sugar, melted, 3 
tablespoons whiskey, rye or Bourbon, if necessary some more and 
then few sticks of mint. Stir up, then quick fill up with minced ice. 
Stick mint, sprinkle bar sugar to frost. 

Forest Nishibayashi, Rancho Santa Ana del Chino. 

TOASTED CHEESE ROLLS FOR SALAD 

Butter thin slices of bread and spread with a paste of grated 
cheese mixed with cream and a little pepper. Roll up, fasten with 
a tooth pick; dip in melted butter and toast just before serving. 

Mrs. Paul S. Honberger. 

JELLIED CABBAGE SALAD 

Soak 1 ounce of gelatine in y 2 cup of cold water and dissolve 
in \y 2 cups of boiling water. When cool, add 3 cups cabbage and 
2 green peppers chopped fine, a teaspoon salt, y 2 cup sugar, 

46 



THE BUCKEYE SHOP 

When you hunger for a new idea to feed your appetite for beauty in 
ART NEEDLE WORK and INFANTS' WEAR — Come to us! 

159 E. Colorado Street, Pasadena. 

=============== B B 

cup lemon juice, y> cup vinegar. Mix together thoroughly and 
turn into brick mold or bread pan. When firm cut into two inch 
cubes. Put figure cut from slice of cooked beet on top and serve 
on lettuce with mayonnaise. .Mrs. Harry Gray. 

CAMPESTRIS SALAD 

Mash a 5c Neufchatel cheese, season with % teaspoon salt and 
}i teaspoon paprika and moisten with y> tablespoon French dress- 
ing. Shape to represent mushroom caps and stems, roll in finely- 
chopped pecan nuts, put through a press strainer and put caps on 
stems. Place on thin unsweetened wafer crackers around basket 
(made from the skin of an orange), filled with red currant bar-le-duc 
and garnish with water cress. Pass with dressed lettuce. 

Mrs. K. A. Wyckoff. 

FROZEN FRUIT SALAD 

One can white cherries (pitted), 2 pounds peeled and seeded 
white grapes, 2 dozen Maraschino cherries, 1 can chopped pineapple, 
6 oranges, sugar to taste. Soak 4 tablespoons of gelatine in a little 
water, add the fruit juice, then the fruit. Put in baking powder 
can. Pack in ice and salt for 5 hours. Serve on lettuce with any 
dressing preferred. Mrs. Harry Gray. 

FRUIT SALAD 

Remove sections of grape fruit and oranges without skin. 
Sprinkle with sugar. Cut pineapple and marshmallow in small 
pieces. Chop some nut meats. Drain and mix well. 

Dressing: Two eggs beaten very light, 3 tablespoons melted 
butter, 4-1/2 tablespoons lemon juice. Cook in double boiler until 
thick, add % teaspoon salt, % teaspoon paprika, a shake of celery 
salt. When cool add 24 cup whipped cream, % cup powdered sugar 
and 2 or 3 drops vanilla. Combine mixtures when ready to serve. 
Add marshmallows last. Mrs. Edwin F. Hill. 

REERNCKEN CAKE 
(Without Four.) 

One-half pound of butter, y 2 pound of sugar, 9 eggs, 2 squares 
of Baker's chocolate, y 2 pound broken nut meats, 4 drops of almond 
or vanilla extract. Cream butter and sugar, add the yolks of eggs, 
one at a time and beat for 1 hour. Add melted chocolate, nuts and 
flavoring. Then the stiffly beaten whites very slowly. Beat 15 
minutes. Bake y 2 hour in a slow oven. 

Frosting: Two squares of Baker's chocolate, y 2 cup powdered 
sugar, 2 tablespoons of water. Cook until it thickens. 

Mrs. Alexander A. Nottmeyer. 
47 



BEUHRING 

FOREIGN and DOMESTIC MILLINERY 

174 East Colorado Street 
PASADENA, CAL. 
B B 

Egg and Cheese Dishes 

"O ! egg within thy oval shell 
What palate tickling joys do dwell!" 

EGG TIMBALES 

Three eggs, y 2 cup milk, juice of onion, 1 teaspoon chopped 
parsley, paprika, salt. Put together like baked custard and in in- 
dividual molds. Serve with tomato or cream sauce. 

Mrs. Susie M. Hamilton. 

EGGS AU GRATIN 

Hard boil 6 eggs and slice in rings; in the bottom of a well 
buttered baking dish place a layer of fine bread crumbs and one 
of eggs. Now make a sauce of 4 yolks, */ 2 cup of milk with 
a little grated cheese, a lump of butter and season to taste with 
salt and white pepper. Cook until it thickens and pour over each 
alternate layer of eggs and bread crumbs in the baking dish. 
Sprinkle the top lightly with fine bread crumbs dropped in melted 
butter. Bake about 10 minutes. Mrs. C. E. Wood. 

EGG CUTLETS 

Three eggs boiled 20 minutes , 1 cup milk warmed , 2 heaping 
tablespoons flour , 1 heaping tablespoon butter , 1 tablespoon chop- 
ped parsley y 1 teaspoon salt , % teaspoon pepper , y 2 teaspoon onion 
juice. Melt butter in a saucepan, add flour, milk, salt, pepper, 
parsley and onion juice ; cook until quite thick and smooth ; rubbing 
out all lumps. Cut eggs into pieces about size of finger tip, and 
stir in ; spread on platter to cool. Form into cutlets, dip in egg and 
crumbs and fry in rather deep fat. Serve with cream sauce and 
green peas. This receipt makes six cutlets. 
5 F Mrs. J. B. Durand. 

EGGS IN TOMATOES 

Take good-sized raw tomatoes ; cut out enough center to make 
a hole large enough to hold a raw egg. Put butter on top, and 
cheese if liked. Put in oven and cook until eggs are set. Cover 
each tomato with a rich cream sauce. Miss Anne Peterson. 

SWISS FONDUE 

Cover 1 cup of stale bread crumbs with 1 pint of milk and let 
it stand 15 minutes. Beat 2 eggs, without separating; add them 
to the milk and bread ; add a y 2 pound of chopped cheese ; y 2 tea- 
spoon of salt ; a dash of cayenne ; a saltspoon of baking soda dis- 
solved in a tablespoon of water, and a tablespoon of melted butter. 
Beat thoroughly, turn into a baking-dish, and bake in a quick oven 
until a delicate brown. Mrs. Paul S. Honberger. 

48 



EGGS WITH NUTS . . 

Rni1 a sufficient number of eggs 45 minutes. Cool m ice water, 

and fry a delicate brown in deep baihngjat. R ^ 

CHEESE SOUFFLfi ^ , . 

Pnt 1 tablespoon of butter in double boiler ; when melted stir 

oaorika When this all melts smooth, take off the fire and stir 
fn 3 egg yolks, then beat the 3 whites and stir m lightly , put in 
pan and bake 30 minutes in moderate oven.^ ^ R 

EGG TIMBALES 

4 P So^^araiini the whites -n^^"**^ 

bttfe'imbrmolds. ^00^ ^anTuUnded ? by hot water 
un 1 firm Turn from molds and serve with tomato or other sauce, 
until hrm. i urn ^ Malcolm J. MacLeod, New York. 

EGGS CREOLE .. . n 

In cooking the rice for dinner boil sufficient to put aside two 
cupfuls For fupper put on half a dozen eggs to hard boil for half 

sfe :Lr&sr ^ 2=1; %«f « '4- 

colander over boiling water till steaming hot. Shell the eggs, 
Quarter them, arrang? on a hot platter, 

of the rice, pour the sauce in the center and sP™ k Jf^^P ed 
parsley. 

CHEESE PUFF 

Rub 3 level tablespoons of flour and 2 of butter together in 
a saucepan add * A A stir over the fire until you hav a 
smooth sauce and add hastily 34 lb- of grated cheese, lake 
rom the fire drop in the yolks of 4 eggs, add * teaspoon salt and 
iTsh ^f ca e ; e nne P ; mix thoroughly fold in the well-beaten . whites 
of the eggs, turn into baking dish a, ^^ 
minutes. 

EGGS IN ROLLS 

Take some round bread biscuits, cut the top off and remove 
the crumb. Butter it well inside and grate cheese in to it then 
drop in a raw egg, put some butter on top and some grated cheese, 
a little salt. Bake in a hot oven until th^chee^rowns^ 

49 



SAVORY EGGS 

Dissolve two tablespoons of butter in a small saucepan, add 
two tablespoons of flour, very slowly stirring all the time in order 
to prevent the flour from caking. Pour in half a pint of milk, 
season with pepper and salt and simmer gently for eight or ten 
minutes. Pour into a flat baking dish, break in two or three eggs 
as for poaching, cover with grated cheese and bake in a moderate 
oven until the eggs are set. Mary Greathouse. 

EGG SOUFFLE 
Two tablespoons flour, 1 tablespoon sugar, and 1 tablespoon 
butter creamed together. Add y A cup of milk, add beaten yolks of 
two eggs, then the beaten whites. Bake in hot oven thirty minutes. 

Mrs. S. Hazard Halsted. 
EAST INDIAN EGGS 
One small onion chopped fine, 1 teaspoon of curry powder, 6 
eggs, 5 ounces of butter, pepper and salt, 4 tablespoons of cream. 
Fry the onion golden brown in 1 ounce of butter. Stir in the curry 
powder. Stir and set aside. Break the eggs into a bowl; beat 
until smooth. Add the cream. Melt 4 ounces of butter in a sauce- 
pan ; pour in the eggs and cream, then the onion and curry. Stir 
and scrape from the bottom of the saucepan until as thick as batter. 
Remove from the fire before the egg hardens too much, and con- 
tinue to stir for a few moments. Serve very hot on rounds of but- 
tered toast. Boiled rice should be served at the same time. 

Miss Josephine Ludovici. 



Vegetables 



Give me neither poverty nor riches; feed me with food con- 
venient for me. — Proverbs. 

STUFFED EGG PLANT 

Cook egg plant fifteen minutes in boiling salted water to cover. 
Cut a slice from top and with a spoon remove pulp, taking care 
not to work too closely to skin. Chop pulp, and add 1 cup soft 
stale bread crumbs and a little chopped meat. Melt 2 tablespoons 
butter, add y 2 tablespoon finely chopped onion, and cook five 
minutes. Add to chopped pulp bread and meat, season with salt 
and pepper and, if necessary, moisten with a little stock or water. 
Cook five minutes, cool slightly and add one beaten egg. Refill 
egg plant, cover with buttered bread crumbs and bake twenty-five 
minutes in a hot oven. Mrs. Emil Kayser. 

BEANS 

One pint of pink beans. Boil 10 minutes in soda water, pour 
off soda water, then boil them in strong salt water 10 minutes 
more. Pour off salt water. One can tomatoes strained, a little 
onion, a bay leaf, and a little green pepper. Boil till tender, then 
put in baking pan. When in baking pan put 1 tablespoon of 
molasses, about teaspoon and a half of mustard and one-half cup 
of milk or cream. Bake three-quarters of an hour. 

Mrs. Arthur Shepp. 

50 



OLD VIRGINIA CREAMED TOMATOES 

Select firm, small tomatoes, dip one by one in water kept 
boiling, remove skins without breaking the fruit, cut out hard core 
at stem end. Place them close together with cut sides up, in a 
stew pan, in which has been spread about y 2 ounce butter. Set 
this on stove and keep at heat just below "frying point." Into 
cut places of each tomato press a teaspoon of fine dry bread 
crumbs containing salt, pepper and butter. Over all sprinkle a 
little salt and pepper. Continue to cook slowly until tomatoes 
show signs of breaking, or about 15 minutes; then pour in about 
a cup or more of rich cream (milk will not do) and begin to re- 
move tomatoes with a spoon to a hot vegetable dish. By the time 
they are all taken out the cream will have simmered, becoming a 
little thick and pink. Pour this over tomatoes in dish. 

Mrs. S. N. Frey. 

BAKED STUFFED TOMATOES 

Six uniform sized tomatoes, cut circle from blossom end, 
scoop out the center and chop that which is taken out with the 
following: 1 tea cup dry bread crumbs, 1 tea cup chopped celery, 
2 tablespoons butter, pepper and salt to taste. Fill the tomatoes 
and bake in a medium oven one-half hour. Mrs. Mary Green. 

SPANISH FRIED TOMATOES 

Cut eight or ten tomatoes in thin slices, drop in hot fat (half 
lard and half butter). When frying add chopped chili and 3 
tablespoons of grated cheese, salt, pepper or paprika. When done 
add y 2 cup milk and thicken a little. Mrs. Chas. V. Craig. 

CORN AND TOMATO AU GRATIN 

Take 1 can of corn, y 2 can of tomatoes, 2 eggs, well-beaten, y 2 
cupful cracker crumbs, % lb. of Swiss cheese (grated) ; beat up well 
together. Put in well buttered baking dish, cover with more 
cracker crumbs, and a little cheese, and small bits of butter. Bake 
about y 2 hour in moderate oven. Also good in ramekins. 

Mrs. Elsinore Machris. 

BROILED TOMATOES AND CREAM 

Slice two medium-sized tomatoes for each person. Put a 
small piece of butter and sprinkle of salt on each slice. Broil in 
pan. When browned well on both sides, remove the slices and 
add equal parts of cream to the juice left in the pan. Let this 
come to a boil, stirring constantly, then pour over the tomatoes. 

Mrs. E. F. Hahn. 
TO COOK TOMATOES 
Two cans of tomatoes, 4 heaping tablespoons butter, 4 table- 
spoons sugar, 1 teaspoon allspice, salt and pepper to taste, y 2 
onion chopped fine (if desired) ; cook slowly for four or five hours. 

Miss Julia F. Nichols. 
BAKED EGG PLANT 
One medium-sized egg plant, cup coarse cracker crumbs, 1 
egg, tablespoon butter, y 2 teaspoon salt and pepper to taste. Boil 
egg plant tender, remove skin, beat smooth with potato masher, 
add beaten egg, butter, seasoning and ^4 CU P °f crumbs; turn 
into buttered baking dish, cover with rest of crumbs, dot with 
butter and bake y 2 hour in hot oven. Miss Harriet W. Culin. 

51 



for Good Cooking, Pure Spices are Necessary 

WE CARRY A FULL LINE OF SQU1BBS SPICES 
ALSO SQU1BBS BAKING POWDER 
BRADDOCK'S PHARMACY 
237 E. Colorado St. both phones 421 Pasadena, Cal. 

n B 

STUFFED BAKED CUCUMBERS 

Take four medium-sized cucumbers and parboil about twenty 
minutes. Cut in half lengthwise, being careful not to break the 
shells, and scoop out the pulp. Put this into a bowl with one- 
quarter the amount of fine bread crumbs and one onion which 
has been chopped fine and browned. Season with salt, pepper, 
paprika and a tablespoon of melted butter. Mix all well together 
then fill the shells and sprinkle bread crumbs dropped in melted 
butter on top of each. Put a little hot water in the pan and bake 
half an hour. Use an ordinary bake pan. 

Chayotes are very fine cooked in the same way and may be 
stuffed with shrimp, which should be cut up in small pieces. Use 
less bread crumbs. Parboil chayotes about an hour, or more, until 
tender. Mrs. C. E. Wood. 

PEA SOUFFLE 

Drain a can of peas, press through a sieve, add 1 tablespoon 
of butter melted, 3 tablespoons of cream, y 2 teaspoon of sugar, 6 
drops onion juice, 2 beaten egg yolks, and pepper and salt to taste 
Beat thoroughly, fold in the beaten whites, half fill small buttered 
cups, stand in a baking pan surrounded with hot water and bake 
about fifteen minutes. Unmold and serve immediately. 

Mrs. Mary M. Houston. 

FRIED TOMATOES 

Place four solid tomatoes, cut in half, on a platter. On each 
put 1 teaspoon of sugar, some black pepper, salt, and dredge with 
flour. Have skillet hot with enough drippings to keep the toma- 
toes from burning. Place the skin side down and let them cook 
slowly. When both sides are brown, put on platter. Add a little 
more flour in the skillet and enough milk to make a cream gravy. 

Mrs. Emily D. Kennedy. 

CORN OYSTERS 

Cut corn from cob. To every cup of corn add one beaten egg. 
Drop on gridiron that is well buttered and fry like pancakes. 

Mrs. F. Bruce Wetherby. 

CORN PUDDING 

Three eggs, 1 tablespoon sugar, salt, 1 cup milk, 1 can of corn, 
or fresh corn. Put in greased pan, dot butter on top and bake 
in pan of hot water. Mrs. George C. Sharp. 

STUFFED POTATOES 

Bake potatoes of equal size (slowly). When done and still 
hot, cut off a small piece from the end of each potato, scoop out 
the inside, mash, and season with salt, pepper, cream and plenty 
of butter. Fill the potato with the mixture, return to the oven 
and bake to a delicate brown. Mrs. Richard H. Alexander. 

52 



ESCALLOPED ONIONS 

minutes. ^ AT . nAri7 

RED CABBAGE 

10 minutes then stir in a level t abtapo^ * nou vadan much 
spoonsful of vinegar Boil up, and Mr ve^ ^ q{ 

Ses^FlnishX same. 6 Mrs. Erskine H. letter, Toledo, O. 
PP CREAMED CUCUMBER 

Take cucumbers which .have .been pared cutm p*ces an4 

Paprika. SPANISH RICE 

One tablespoon (half butter and JgU [^Jt^firtS 
iron frying pan; 1* cups rice; sbr till evenly brow 

baking dish and brown on top.^ ^ Lqs Angeks 

BAKED BEANS . 

SJoff LTbe wet o P r soupy, but baked almost dry. ^ ^ 

RICE WITH TOMATO SAUCE 

COVe f brown Serve with tomato sauce and garnish with 
an egg and brown, serve w ^ H H Markham. 

parsley. ^ 



SPANISH BEANS 

One pint frijoles (beans). Boil 20 minutes in soda water- 
wash off and add 1 can of tomatoes, 2 large sections of garlic 2 
large onions chopped fine, 3 bay leaves, 1 chili pepper, 1 teaspoon 
salt dash cayenne pepper. Boil three hours. Put in baking dish 
with slices of bacon on top and bake one-half hour before serving. 

Mrs. I. B. Muir. 

SPANISH RICE 

One cup rice, \y 2 teaspoons sale, 3 tablespoons butter, % tea- 
spoon red pepper y 2 onion, 2 cups stock or 1 cup tomato pulp 

^K° r , Wate ^ ° Up grated cheese - Boil rice for 5 minutes 
a jy Cr ' ad ^ 0nion ' then rice - Cook until better is absorbed 
Add tomato pulp, salt and red pepper. Cook until tender Stir 
in cheese beiore serving. One cup of green peas will improve 
tnis ' Mrs. J. Perry Wood. 

ITALIAN SPAGHETTI 
Chop fine 2 onions and fry in butter. Add 1 chopped carrot 
and a few pieces of celery cut fine. Place in a saucepan 3 lbs 
of veal cut up as if tor a stew. Add onions, carrot and celery and 
cook all until tender. Just before serving add */ 2 can of tomatoes, 
y 2 glass ot claret, with 2 mashed cloves of garlic Boil for five 
minutes. Cook some spaghetti in salted water until tender ; add 
A can of tomatoes and y 2 lb. of grated cheese. Serve this with 
the veal sauce poured over it. Mrs. W. J. Ruddick 

SWEET POTATOES WITH CHEESE 

^M. * T t0 th i° k Slices ' Place in shallow P an > cover 

with water and cook until well done. Drain, then place in layers 

in a buttered baking dish. Between each laver sprinkle a little 

SL*^ f PP6r an ^ d0t Wkh bitS ° f butter - Then & rate a thick 
layer of American cheese over, pour in a few spoons of milk, and 

bake until cheese has browned and formed a creamy crust. 

Mrs, C. Mason Kinne, Berkeley 
POTATO DOTS 

Wash and pare large potatoes and shape with an apple corer- 

cook SfJSt S?^ mCh ' S ° ak in C ° ld Water ei ^ ht ^utes, drain! 
cook in salted boiling water two minutes ; again drain, put in ice 

water and let stand ten minutes. Drain dry between towels, fry 
m deep iat, dram on brown paper, sprinkle with salt. 

Mrs. K. A. Wvckoff 
CANDIED SWEET POTATOES WyC *° tt ' 

di.h 3/ ZTTl tWCn i y minu ; es > P eel an ^ slice. Put in baking 
dish, ft cup ot sherry 1 cup of water, heaping tablespoon butter 
1 cup brown sugar, 1 level tablespoon flour, mix together Cook 

^L^nT'^Y 0Ver P otatoes in sprinkle with brown 

^ugar, cook slowly one hour. Mrs. J. D. Thompson 

CREAMED HOMINY ' 

boak whole white hominy over night after it has been washed 

sbwlvTn ZT*i C0Ver W | th i UkC " am Water and S simmer 

h*!t W cln 1 ™?Fa Untl1 SL bc 8 ina t0 boil > then add m ^ and 
let it boil slowly until done. Then add a thickening of flour and 

butter (mixed together). Add a little salt before it boils. 

Mrs. Joseph Rudolph. 



The Misses Schauffele 

Marinello System and Preparations 

SHAMPOOING - HAIRDRESSING - MANICURING 

240-244 Chamber of Commerce Building PASADENA 

• H H == 

A NEW WAY TO COOK CORN 

To cook correctly good sweet green corn, place the ears 
in your steamer, leaving just room for a layer of the inner husks; 
fasten the lid on tight and steam over boiling water only six 
minutes; take up at once and with a sharp knife split the rows of 
kernels, sprinkle little salt and butter well and serve immediately. 

Mary Greathouse. 

SPANISH ENCHILADAS 

One large cup grated onion, 2 large cups grated cheese, 1 quart 
seeded and cut olives, 6 hard-boiled eggs, 2 quarts sifted flour, 2 
teaspoons salt, 2 tablespoons vinegar, 1 teaspoon thyme, 3 dozen 
long dried red peppers (should be dark and waxy). Wash, seed, 
remove strings from peppers, cover with cold water; boil y 2 hour. 
Press through sieve, saving all pulp. To this add the vinegar, 
thyme, salt to taste, water to make consistency of thick catsup. 
Take 2 quarts flour, 2 teaspoons salt, warm water, mix into mod- 
erately stiff dough, knead thoroughly, set aside one-half hour. Sepa- 
rate into small balls size of walnut. Roll very thin (about size of 
small dinner plate). Bake on dry griddle, turning often with 
fingers until crisp, but not brown. When all are baked, one by 
one immerse the tortillas in the hot oil for a moment, then in the 
hot chili sauce; lay on a plate, and in the center place the filling: 
olives, cheese, onions, sliced egg, spoonful of chili sauce. Fold 
up, add spoonful of chili and little grated cheese on top. Place in 
close rows in baking pan for re-heating when serving. Best 
made the day before using. Mrs. Walter S. Wright. 

CELERY CROQUETTE 

One large round tablespoon butter, 1 large round tablespoon 
flour, 24 cup milk; add salt and pepper and let boil to smooth 
thick cream. When cooling add 1 cup chopped celery, 1 cup bread 
or cracker crumbs. When cold form in croquettes, roll in egg 
and crumbs and fry in deep fat. Mrs. L. M. Jacobs. 

RICE SOUFFLE (SWISS RICE) 

Three ounces rice, boil in a bittle water slowly till very soft, 
drain and cool. Beat the yolks of 6 eggs with 4 tablespoons sugar 
and the rice, until light and foamy. Then add stiffly beaten whites 
of eggs. Butter a mould, dust with cream of wheat and pour in 
the batter. Be sure the cover fits tightly. Boil (or better steam) 
hour. Then turn pudding out of mould. 
Sauce: Three yolks of eggs, % lb. of sugar, y 2 quart Rhine 
wine. Beat together }4 hour until thick, then pour around the 
pudding. (This sauce can stand.) Mrs. Wm. R. Henderson. 

3 5 



NUT LOAF 

One cup pecans or English walnuts, 1 cup milk, 1 cup cooked 
hominy or rice, 4 tablespoons of bread crumbs, 1 teaspoon of salt, 
% teaspoon of pepper, 1 hard cooked egg, 1 bay leaf, onion juice 
and celery salt. Boil bay leaf with rice. When done, add milk 
(in double boiler) and cook until rice has partly absorbed it. Take 
from fire, add nuts and egg, chopped bread crumbs and seasoning. 
Mix thoroughly. Press into a well-buttered pan (a bread pan is 
good), and bake in a moderate oven thirty minutes. If loaf seems 
dry, baste it once or twice with melted butter. When butter is 
used for basting, water should be added to it, one part butter to 
two parts water. Turn loaf on a platter, and serve with brown, 
white, Spanish, or bechamel sauce. Use onion juice in white 
sauce. Mrs. Joseph F. Rhodes. 



Camp and Club Dishes 

"Nights when no peril could keep you awake on 

Spruce boughs you spread for your couch in the snow, 
Taste all your feasts like the beans and the bacon, 
Fried at the camp-fire at forty below?" 

— Robert W. Service. 

CAMP COFFEE 

Five cups of water brought to a boil. Add 1 cup of ground 
coffee and boil 10 minutes. Settle with 1 cup of cold water. 

Mr. Clinton Churchill Clarke. 

FLAPJACKS FOR THE BOYS 

Use 2 cups of California flapjack flour with enough water to 
make a liquid batter. Mr. George C. Cruickshank. 

BAKING POWDER BISCUIT 

Two cups sifted flour, 2 tablespoons lard, 1 teaspoon salt, 4 
teaspoons baking powder, to 1 cup of milk. Mix with a silver 
knife. Mr. Paul S. Honberger. 

CAMP HUNGER PANCAKES 

One cup graham or white flour, 1 cup yellow corn meal, two- 
thirds cup dry milk, 2 tablespoons sugar, ]/ 2 teaspoon salt, 2 tea- 
spoons baking powder. Mingle thoroly and mix with enuf 
water to make a rather thick batter. Cook as ordinary flapjacks, 
but well done. Fresh milk or diluted condensed may be used in 
lieu of the dry milk and water. 

N. B. Enuf for one camper or an ordinary family. 

Judge John Perry Wood. 
BACHELOR GRIDDLE CAKES 
Mix a little flour with a little salt and sugar, then put' in a 
little soda and baking powder and shake it up well. Mix into a 
batter by the use of sour milk, pour in a little olive oil and beat 
thoroughly. If this don't work, try it again. Tim Nay. 

BOILED POTATOES 
Potatoes are better boiled with their jackets on. 

E. P. C, M. D. 

56 



SCOTCH SCONES, "A LA MOUNTAINS 

One cup flour, J4 teaspoon baking powder, ft cup unsweetened 
milk nfnch of salt Mix all into a dough ; roll out about }4 inch 
SiTale in Trying pan that has been well floured Brow, on 
both sides. Good hot or cold. Mr. Joe Welsh. 

MONTANA MAVERICK 

Take a can of tomatoes and a can of corn and a frying pan. 
Youtake some bacon, cut it up and fry it, then add the tomatoes 
and corn. Cook until done and season to taste. ^ Warner 

OYSTER COCKTAIL 

Take two parts of catsup, 1 part Miller's chili sauce. To this 
add for each glass 1 heaping teaspoon of crisp celery and sweet 
green peppers both chopped very fine, the juice of one-ha a lime 
or an equal quantity of lemon juice, salt and pepper to taste. If 
used with CaTfornia oysters, put oysters and sauce in glass pack 
in cracked ice. For tote points on half shell put glass m center of 
plate packed in ice. Dip oysters in ^ust^before eatmg^ 

ONION SOUP AU GRATIN 

Cut fine some white onions and saute in butter until quite 
soft Make also a stock of consomme, or consomma and chicken 
broth and onions boiled together, and skim off consomme ; then 
serve same consomme with a tablespoon of onions already sauted 
lay on top three strips of crisp toast and sprinkle over with 
pLiesan cheese. Put in oven until au gratined Serve . hot and 
in stone or Petit Marinite jar. California Club. 

BACON SOUTHERN STYLE 

Slice bacon very thin. Drop in boiling water for one minute, 
then take if out, lay on broiler, sift over the slice a little brown 
sugar, then broil to a light brown, turmng^nly onc^^ 

ORROK WINECUP 

Tuice of three large lemons, juice of three oranges 5 slices ot 
best ripe pineapple cut in strips V/ 2 in. by y 4 in- by J4 m. I he 
Peel ofa cucumber may be added ; # pint bottle Marsch.no cherries 
and the liquid. Sweeten with granulated sugar to taste ; 1 siphon 
Vichy (or 2 bottles club soda), 1 quart bottle Sparkling Moselle 
wine (or 1 quart champagne). Mr Geo E. Waldo. 

MOTHER KAYSER'S GRAPE SOUP 

For each person allow 1 cupful of water, y 2 cupful of grape 
juice or wine, y 2 tablespoon sago. Flavor with cinnamon and 
lemon peel. Sweeten to taste. Boil water, sago, lemon peel and 
cinnamon until sago is transparent, then add grape juice (or wine) 
and sugar, boil five minutes longer or until sugar is dissolved. Do 
not boil too long after adding grape juice as that would spoil 

the flavor Mr - Elml Ka y ser - 

OYSTERS KIRKPATRICK . 

Take large Toke oysters and place on deep shell Cover with 

chili sauce and catsup mixed, then lay on small strip of fried bacon; 

cover with grated Parmesan and bake in hot oven. Serve with 

half lemon and cracker or crisp toast. California Club. 

57 



FRENCH SALAD DRESSING 

One hard-boiled egg, 2 tablespoons salad oil, 1 tablespoon 
finely chopped onion, y 2 teaspoon of salt, y 2 teaspoon of pepper 
sauce, 1 tablespoon of malt vinegar, 1 tablespoon of Tarra/on 
vinegar. Take 1 hard-boiled egg; when cold, separate the yolk 
from the white; pulverize yolk with salad fork; add 2 tablespoons 
of salad oil to the yolk. Stir well together, then add V 2 teaspoon 
of dry mustard, 1 tablespoon of finely chopped onion, 1 tablespoon 
of Tarragon vinegar and 1 tablespoon of malt vinegar, V 2 teaspoon 
of salt y 2 teaspoon of pepper sauce ; add the white of egg chopped 
fine. Stir well together and serve. Rev. I. P. Lamdey Bodfish 

CHAFING DISH BEEF 
Cut left-over roast beef and warm in the following sauce* 
Inree lumps of butter size of a walnut, small quantity of dry 
mustard, black pepper and cayenne, 1 teaspoon of Worcestershire 
sauce, 3 tablespoons of currant jelly, y 2 cup of Sherry or Madera. 

^ TTT __ Mr. John H. Kennedy. 

CHICKEN A LA CREOLE 
Cut up 6 young chickens, season with salt and pepper and 
fry in hot lard. When done, set aside and prepare the sauce 

jl an ° ni ° n m butter and add flour for thickening. When brown 
add a can of sweet peppers and fry a little, add some tomatoes, a 
few bay leaves and a sprig of thyme. Now add the chicken and 
heat through. Dr . j. M . Radebaugh . 

Breads 

"For nothing lovelier can be found in woman than to studv 
household good. J 

WHITE BREAD 

Take 1 cup of flour; on this pour enough potato water to 
make a stiff batter. Then add 1 large potato mashed fine, 2 table- 
spoons sugar, 1 teaspoon salt. When the above mixture is luke- 
warm, add 1 magic yeast cake which has been dissolved in warm 
water. Do this at noon. The next morning take 1 pint of hot 

W u wu P ! n f h0t milk ' add 1 tabl espoon lard, and 1 tablespoon 
salt When lukewarm add the yeast and beat well Let this 
stand an hour, or until light. Then make into dough and knead 
well Let it stand another hour, or until it is twice its bulk Then 
knead without adding more flour and rise again. Then form into 
loaves and let rise another hour and bake one hour in a moderate 

° Ven * t,at, t ^ Mrs - Ch arles S. Mitchell. 

PARKER HOUSE ROLLS 

One and one-half pints milk, scald and add 2 large spoons lard 
2 tablespoons sugar, y 2 pint cold water. When mixture is luke- 
warm add flour to make soft batter. One cake compressed yeast 
dissolved m warm water. Let stand four hours, or all night. 
Beat well. Add 1 tablespoon salt, 1 egg, or 2 whites well beaten. 
Flour to make soft dough. Let stand 3y 2 hours. Roll, cut and 
fold. Let stand one hour and bake. Mrs. George Bradbeer. 

58 



FINE GINGER BREAD 

Three-fourths cup molasses, 1 cup sugar, y 2 cup butter, 1 cup 
sour milk, 3 cups flour, 3 eggs, 1 teaspoon cinnamon, 1 teaspoon 
ginger, 1 teaspoon soda, 1 teaspoon cloves, J / 2 teaspoon salt. Beat 
soda into the molasses. Gas fire for oven low as possible. Bake 
45 to 50 minutes. Mrs. Elias Allen Ford. 

WHOLE WHEAT BAKING POWDER BISCUIT 

Sift together a quart of whole wheat flour, 1 teaspoon salt and 
4 teaspoons baking powder, and rub into this 4 tablespoons butter 
or any desired shortening. If some sweetness is wanted, add one 
or two tablespoons of sugar. Add gradually enough sweet milk 
to mix to a soft dough. Turn out on a floured board, knead just 
enough to work the dough together and roll out an inch thick. 
Cut into rounds with a biscuit cutter or into diamonds or small 
squares with a knife, place on a shallow greased pan, brush the 
tops with milk and bake in a hot oven. Mary Greathouse. 

HEALTH BREAD 

Stir together the following: Three and one-half cups water, 
1 tablespoon vinegar, 1 tablespoon sugar (brown preferred), y 2 
teaspoon salt, 6 tablespoons molasses, 3 cups health bran, 1 cup 
flour, 1 egg beaten, 1 cup raisins, 1 cup chopped walnuts. After 
the above ingredients have been well mixed, add y 2 cup flour 
with \y 2 teaspoons baking powder, J / 2 teaspoon soda, sieved to- 
gether. Bake from y 2 to hour, testing with broom splint, or 
in fireless 1J4 hours. Mrs. Clifton J. Piatt. 

PEANUT BISCUIT 

Take 1 quart of flour, 3 heaping teaspoons baking powder, 
y 2 teaspoon salt, % CU P sugar, y 2 cup of ground peanuts, y 2 cup 
sweet milk, % pound butter and 3 eggs. Sift together the dry 
ingredients and rub in the butter. Then mix in the peanuts thor- 
oughly, also with the hands. Beat the eggs, add to them the 
milk and mix into the flour, adding more milk if needed to make 
a soft dough. Roll out, cut and bake the same as an ordinary 
biscuit. Mrs. E. L. Daugherty. 

ENTIRE WHEAT BREAD 

One pint lukewarm milk, y 2 yeast cake, 1 teaspoon salt, 1 
tablespoon sugar, 1 tablespoon shortening, 4 cups entire wheat 
flour, 1 cup broken walnut meats. Stir salt, sugar, shortening and 
dry yeast in milk, sift in flour and mix thoroughly; when light, 
add nuts and beat well. Put in two pans, let rise again, bake 
one hour in moderate oven. Miss Harriet W. Culin. 

FRENCH BISCUIT 

One cake compressed yeast soaked in warm water, 1 pint milk 
warmed, y 2 cup sugar added to warm milk (while on stove), 2 
tablespoons lard added to warm milk, 1 pint cold milk. Mix yeast 
with this mixture and flour enough to make as thick as cake batter. 
Beat very hard. Set in warm place for an hour and a half. Work 
in flour till stiff, also 2 tablespoons salt. Put to rise in warm 
place for 2 hours. Roll out y 2 inch thick, cut with small biscuit 
cutter and let rise an hour and a half and bake in moderate oven. 
The dough can be prepared and kept in ice box for two or three 
days. Mrs. H. S. Boice. 

59 



BROWN BREAD 

One pint corn meal, 1 pint graham flour, \y 2 pints sour milk, 
V 2 pint molasses, 1 teaspoon salt, \y 2 teaspoons soda. Divide soda 
between sour milk and molasses. Beat each until milk foams and 
molasses turns light in color. Mix all together, put in pound bak- 
ing powder cans well greased and steam three hours. For variety, a 
cup of raisins may be added. Mrs. P. Koch. 

GRAHAM BREAD 
Mix well two cups of graham flour, 1 cup of white flour, y 2 
teaspoon of salt, 3 level teaspoons of baking powder. Add y 2 cup 
of molasses, y 2 teaspoon of soda dissolved with \y 2 cups chopped 
walnut meats. Mrs. Herman Kleps. 

GRAHAM BREAD 
One quart white flour (sifted), \y 2 quarts graham flour (un- 
sifted), 1 quart warm water, 1 tablespoon of lard, 1 tablespoon 
butter, 1 tablespoon salt, 2 tablespoons sugar, 1 cup molasses, ^ 
yeast cake dissolved in one cup lukewarm water. Mix dry in- 
gredients. Melt lard and butter in warm water, add molasses and 
yeast. Mix into flour, beat well, let rise over night. In morning 
stir down, put in three bread tins and let stand ten minutes. Bake 
for one hour in moderate oven. Mrs. J. H. Warner. 

RAISIN BREAD 
Four cups flour, 4 teaspoons baking powder, y 2 cup sugar, 1 
teaspoon salt, 1 cup Sultana raisins, 1 egg, 2 cups milk. Sift baking 
powder and flour into a basin, add sugar, salt and raisins. Beat 
the egg, add milk, pour among the dry ingredients, mix well. Put 
into a corn bread pan, let rise twenty minutes, bake one hour in 
moderate oven. Mrs. Geo. W. L. Lord. 

SQUASH MUFFINS 
Two-thirds cooked squash ; add *4 cup sugar , 1 beaten egg , 2^4 
cups flour, y 2 teaspoon salt, 3 teaspoons baking powder, 2 table- 
spoons melted butter. Mix well and bake in buttered and floured 
pans, 25 minutes. If for tea, add % teaspoon ginger. 

Mrs. H. T. Fuller. 
TWIN MOUNTAIN MUFFINS 
One-fourth cup butter, J$ cup sugar, 1 egg, % cup milk, 2 
cups flour, 3 teaspoons baking powder. Bake 15 or 20 minutes. 

Miss Eva B. Hetherington. 
MUFFINS 

Two cups flour , 2 teaspoons baking powder , salt , 1 tablespoon 
sugar, 1 egg, well beaten, 1 cup milk, 2 tablespoons shortening, 
bake twenty-minutes. Mrs. Snyder. 

MUFFINS 

Two scant tablespoons butter, 2 scant tablespoons sugar, 2 
eggs , % cup of milk , 2 teaspoons baking powder, and about 1 scant 
cup flour Mrs. Edward M. Mackey. 

BAKING POWDER BISCUIT 
(Made with Olive Oil.) 
Two cups of flour (Sperry's best) teaspoon salt, 4 level 
teaspoons baking powder, sifted together, 4 tablespoons olive oil 
in y 2 cup milk, add more flour, if necessary, to roll. 

Miss Mary S. Wylie. 

60 



POTATO ROLLS 

Fmir lartre boiled potatoes, mashed through a colander , 1 quart 

but flour lightly roll out }4 inch thick. th are 

I"? Tked £ P Bake r Hke rolfs° They sS "done in is'min- 
to be baked in. Bake liKe rons. y ^ Q E Waldo . 

utes 

TWELVE POP OVERS 

Three eees 1 cup flour , 2 cups milk , a pinch of salt. Have 

a Httfe flour 'and more milk, also salt. The batter should be of 
con tency of cream when ready to turn into hot, well greased 
p°anl BJe in oven, hot at first, then a ™»- 
utes or half an hour. "t„" J 

SWEET POTATO BISCUIT 
Four medium sized sweet potatoes, 1 pint warm water m 
which dissSve ^ yeast cake; //cup lard and flour ; boil and mash 
potaoes fine, add lard, water and yeast; add enough ta to mje 
smooth dough, cover and let rise from 8 o clock m . "^^ 
four in afternoon. Make into small biscurts^ns^l^ 

bake ' CORN BREAD 

Put 3 handfuls of white corn meal, a lump of butter (size ot 
an egg) and a pinch of salt in the mixing bowl; scald with enough 
b"ilin| water to make a thick batter. Whip the yolks of two eggs 
into this, with an after-dinner coffee spoon of soda Beat wejh 
When ready for the oven, whites of two eggs, beaten stiffly, are 
added gently. Do not stir after this. Put in a deep pan and bake 
?we„ty g minutes in a quick oven. Serve whole Amount for 1 loaf. 
Size of pan, 6 inches long, 4 inches wide, finches 

SOUTHERN CORN BREAD 

Two cups well cooked rice , 1 cup corn meal , 2 eggs well 
beaten, 1 level teaspoon salt, / teaspoon sugar 2 teaspoons o 
baking powder, enough sweet milk to make a thin batter ^ Bake t A 
hour in a hot oven. This must be served from the pan with a 

Mrs. A. M. Uates. 

Sp °° CORN BREAD 

Two cups of yellow corn meal , 1 cup of flour 2 heaping tea- 
spoons of baking powder, 1 tablespoon of sugar, J* teaspoon , of 
salt Add together and rub through sieve. Add 1 pint of milk and 
2 well beaten eggs, 1 tablespoon of butter. Bake in moderate oven. 

Mrs. George Mills. 



61 



WHOLESOME BREAD 

: One cup whole wheat flour, 2 cups health bran, % cup mo- 
lasses, y 2 cup raisms or nuts, or mixture, 1 teaspoon salt, 1 tea- 
spoon soda in 1 cup sour milk. Bake one hour in slow oven. 

Miss Henrietta Visscher. 
BEATEN BISCUIT 
Six pounds of flour, 1 pound of lard, 6 ounces of salt; use 1 
part water to 1 part milk, in quantity to make a stiff dough. This 
makes over a hundred biscuits. You can, of course, use these pro- 
portions for as small a quantitv as you desire. Work the flour 
lard and water together with the hands before putting in milk and 
water. Make a stiff dough, adding the milk and water. Roll 
through the beaten biscuit machine or pound with a heavy rolling 
pin until the fingers make prints in the dough or until you can 
hear the dough pop. As you roll through the rollers, double the 
dough each time. Ffty times put through the rollers makes good 
biscuits, but one hundred times, better ones. Roll out y 2 inch 
thick and cut with cutter. Prick each biscuit twice with a fork 
Bake in a hot oven about 30 minutes. When done the top should 
be a light brown and the bottom, top and edges all hard. 

Mrs. Geo. E. Waldo. 

CORN GEMS 

One-fourth cup butter and % cup sugar creamed together 
1 egg, y 2 cup corn meal. Beat all this together well, then add 1 
teaspoon salt, 1 cup milk, \y 2 cups flour, \y 2 teaspoons baking 
powder. Bake about 20 minutes. Miss H. B. Wood 

PARKER HOUSE CORN CAKE 

In 1 bowl put 1 cup flour, 1 cup yellow Indian meal, y 2 tea- 
spoon salt and 3 teaspoons baking powder; in another bowl stir 
well together 1 egg, y 2 cup sugar, 1 cup warm milk and 1 teaspoon 
butter (melted). Pour into the first bowl, beat thoroughly and 
bake 25 minutes in an oven not too hot. 

0 A T _ Mrs. B. Marshall Wotkyns. 

SAINT AUGUSTINE CORN DODGERS 

One quart of corn meal, a teaspoon of lard (better without) 2 
e Wlu teas P°°^ of salt - Scald the meal, cool with a little milk, 
add the eggs well beaten. Beat all hard for 10 minutes. Make the 
batter thin enough to drop off the spoon in boiling lard. Salt and 
sugar to taste. Serve hot. Very good with maple syrup. 

nATTmTT Mrs. J. S. Torrance. 

SOUTHERN SPOON BREAD 

One cup of corn meal, 2 cups of boiling water, 1 tablespoon of 
shortening, 1 tablespoon of sugar, 1 teaspoon of salt, 2 eggs, separ- 
ated and beaten. Scald the meal with water, add sugar, salt and 
shortening. Let cool, then add yolk and white of eggs. Bake in 
a moderate oven thirty or forty minutes. 

Mrs. Chas. D. Lockwood. 
NUT BREAD 

Two cups of sour milk, 2 cups of graham flour, y 2 cup of 
white flour 1 scant cup of sugar, y A cup of chopped walnuts, 1 
teaspoon of baking powder, 1 teaspoon of soda, 1 teaspoon of salt. 
Bake 1 hour in a slow oven. Mrs. A. D. S. McCoy. 

62 



Real Estate Stocks Bonds Mortgage Loans Insurance 



Blankenhorn - Hunter Company 



130 E. Colorado Street 936 Van Nuys Building 

PASADENA, CAL. LOS ANGELES, CAL. 

========== — □ B 

BREAKFAST COFFEE CAKE 

One cup milk, 1 heaping teaspoon butter, y 2 cup sugar, 1 egg; 
2 teaspoon baking powder, flour enough for a thick batter (like 
cake). Pour into flat tin, sprinkle top thickly with sugar and 
cinnamon. Dab with bits of butter. 

Mrs. Henry B. Stehman. 

COFFEE CAKE 

One cup sugar, butter size of an egg (melted), yolks 3 eggs, 
1 cup milk, 2y 2 cups flour, 3 teaspoons baking powder, whites of 
the eggs beaten stiff and added last. 

Frosting: Small piece butter, y 2 cup sugar, cinnamon and 
chopped nuts. Melt this and put on top before baking. 

Mrs. H. T. Fuller. 
GUM GLUTEN BREAD 

One-half pint milk and y 2 pint water, heated ; y 2 teaspoon salt 
and 1 teaspoon butter. Let stand until lukewarm. Add 1 well- 
beaten egg and % cake of yeast dissolved in water and enough Gum 
Gluten Flour to make a soft batter. Cover and let rise, then add 
enough Gum Gluten flour to make soft dough and knead well. 
Form into loaves, let rise again and bake 1 hour. 

Mrs. Clarence U. Bunnell. 
^ GUM GLUTEN MUFFINS 

Soak 1 cup Gum Gluten Breakfast food over night in 1 cup 
milk. In the morning add 1 cup milk, 1 egg, a little salt and 1 tea- 
spoon melted butter, 1 heaping teaspoon baking powder, enough 
Gum Gluten Ground to make a thin batter, and bake in a quick 
oven. 

Be sure and use Hoyt's Gum Gluten Flour and satisfy yourself 
that it is fresh. Otherwise your bread will be a failure. 

Mrs. Clarence U. Bunnell. 
CUSTARD CORN BREAD 
Two cups of fine white corn meal, Zy 2 cups of milk, 3 eggs, 1 
tablespoon of sugar, 1 tablespoon of butter, 2y 2 teaspoons of 
baking powder, y 2 teaspoon of salt. Scald the milk and pour 
on the cornmeal. Let it cool, then add salt, sugar, baking powder 
and yolks of eggs and beat quickly and thoroughly together. Fold 
in the stiffly beaten whites of eggs. Bake in a flat pan in a hot 
oven for about 30 minutes. Mrs. Richard H. Alexander. 

63 



SALLY LUNN 

Sift together 1 quart flour , 1 teaspoon salt , 2 teaspoons baking 
powder , rub in 2-3 cup butter (cold) , add four beaten eggs , ]/ 2 
pint milk ; mix into a firm batter like cup cakes, pour into 2 round 
cake tins, and bake 25 minutes. Eat hot with butter. 

Mrs. Paul S. Honberger. 

BRAN CRACKERS 

Blend \y 2 cups of bran and \y 2 cups sifted flour, 1 teaspoon 
cream of tartar, y 2 teaspoon soda, J / 2 teaspoon salt, 4 teaspoons 
butter. Make into a stiff dough with cold milk. Roll out thin; 
cut with biscuit cutter and bake thoroughly. 

Mrs. Elias Allen Ford. 

NUT BREAD 

Two eggs , 2-3 cup of sugar , 1 cup of milk , 1 cup of walnuts 
(chopped) , 1 teaspoon salt , 3 cups of flour , 3 teaspoons baking 
powder ; raise 30 minutes and bake. Mrs. John Willis Baer. 

HEALTH GEMS 
Two cups health bran , 1 cup white flour , y 2 cup Orla molasses , 
1 teaspoon salt , 1 cup sour milk , 1 teaspoon baking soda , 2 eggs , 
a few raisins. Bake in gem pans about 20 minutes. 

Mrs. E. L. Miller. 

SWEET POTATO PONE 

Six medium sized sweet potatoes grated, 1 quart milk, 3 
eggs well beaten , 1 tablespoon of butter , y 2 tablespoon of cinna- 
mon , y 2 teaspon of nutmeg, y 2 teaspoon of allspice, y 2 teaspoon 
of ginger , y 2 cup of molasses , y 2 cup of sugar , bake 1 hour. Turn 
out and serve either hot or cold. Mrs. J. B. Bryant. 

GRAHAM BISCUITS 

One and one-half cups graham flour, y 2 cup white flour, 2 
teaspoons lard or any other shortening, one-half teaspoon salt, 
one small spoon baking powder, one-third small teaspoon soda. 
Work shortening into flour then add enough buttermilk or sour 
milk to make a good soft biscuit dough. Knead it out well and cut. 

Mrs. E. J.Pyle. 

GRAHAM BREAD WITH WALNUTS 

Two cups graham flour, \y 2 cups white flour, \y 2 cups yellow 
corn meal, y 2 cup brown sugar, 2 cups stiff sour milk, ^ cup 
New Orleans molasses , 1 cup walnuts , 2 teaspoons soda dissolved 
in hot water. Mix dry ingredients first and add molasses, soda 
milk and nuts last. Mrs. Edward F. Robbins. 

CHEESE ROLL BISCUIT 
Make a rich baking powder biscuit crust. Roll it out % of 
an inch thick, covered with grated cheese and roll it as a jelly 
roll and cut up in % inch slices and bake in a quick oven. 

Mrs. Paul S. Honberger. 
GRAHAM MUFFINS 
One and 1-3 cups graham flour, y 2 cup wheat flour, 1 egg, 1 
tablespoon melted butter, y A cup sugar, 1 cup milk, 2 teaspoons 
baking powder, salt; sift flour, baking powder, salt, sugar to- 
gether, then add beaten egg and milk, then melted butter. Bake 
in moderately quick oven in muffin pans. Mrs. Clara H. Chase. 

64 



FAIR OAKS 3368 



MRS. B. L. TURNER 

FIRST-CLASS CATERESS AND WAITRESS 
Dinners - Luncheons - Parties - Weddings 
Prompt Service on Short Notice 

920 WORCESTER AVE. PASADENA, CAL. 

B B 

COFFEE CAKE 

One pint flour, y 2 cup sugar, 1 pound butter, 1 pound lard, 
1 egg, 24 cup milk, \y 2 teaspoons baking powder. Cinnamon or 
vanilla for flavoring. Cinnamon and sugar on top. Bake slowly. 

Mrs. Carl Hellstrom. 

GRAHAM MUFFINS 

One pint sweet milk, butter size of an egg, 2 tablespoons 
sugar, 3 teaspoons baking powder, graham flour to thicken. Bake 
in moderate oven in iron muffin pan if possible. 

Mrs. F. G. Cruickshank. 

NUT BREAD 

Two cups graham flour, \y 2 cups white flour, y 2 cup corn meal 
(yellow, y 2 cup sugar, 2 cups sour milk, y 2 cup molasses, 2 even 
teaspoons soda, salt, 1 cup broken walnuts; bake slowly 1 hour. 

Mrs. J. O. Hoyt. 



Doughnuts - Waffles - Pancakes 

FRENCH TOAST 

Two eggs beaten with a little salt. Heat a little butter in 
frying pan. Dip bread in beaten eggs and fry. 

Miss Barber. 

CHICKEN DUMPLINGS 

One and one-half pint of flour sifted with 3 rounding teaspoons 
of baking powder, and one teaspoon of salt. iy 2 cup milk to which 
has been added one well beaten egg. Roll in small balls, and 
drop in gravy. Cook for 12 minutes. Do not remove cover until 
cooked. Thicken gravy after removing dumplings. 

Mrs. Annie Abbott. 

WAFFLES 

Beat well the yolks of 3 eggs. Add 1 pint of milk and 1 pint 
of flour, which has been sifted four times, with 3 teaspoonsful of 
baking powder and y 2 teaspoonful of salt. Add 2 tablespoons of 
melted butter. Beat all with a Dover egg beater, then fold in the 
stiffly beaten whites of 3 eggs. These are very good made with 
whole wheat flour. Mrs. Paul S. Honberger. 

POUND CAKE WAFFLES 

One pound butter, 1 pound sugar, 1 pound flour, 10 eggs, a 
little ground mace or nutmeg, or some vanilla. Cream the sugar 
and butter. Add well beaten eggs, add well sifted flour. Bake in 
waffle irons. These will keep for some time. 

Mrs. Clara B. Hazen. 

65 



WAFFLES 

Two cups flour, 2 teaspons baking powder, 1 tablepoon butter, 
1 tablespoon lard, 4 eggs, 1 pint sour cream. 

Mrs. Harry Allen. 
GERMAN POTATOES PANCAKES 
Peel and grate four good sized potatoes. Add two eggs (un- 
beaten), about one-third cup of milk and 2 or 3 tablespoons of flour, 
y 2 teaspoon of salt. Fry same as you would corn fritters. 

Mrs. H. R. Hertel. 
CREAM FRITTERS 
Warm one pint of milk with a large stick of cinnamon in a 
double boiler. Mix together y 2 cup sugar, 2 tablespoon corn 
starch, and 1 large tablespoon of flour, a pinch of salt, add the 
beaten yolks of 4 eggs and a quarter of a cup of cream. Mix well, 
strain and cook in double boiler until very thick, stirring all the 
time. Flavor with vanilla. Pour into a buttered pan and when 
cold cut in squares, roll in bread crumbs, then in egg, and again 
in bread crumbs, and fry in hot lard. Serve hot. 

Mrs. R. C. Holbert. 
RICE GRIDDLE CAKES 
One cup cold cooked rice, 24 CU P milk, y 2 cup flour, ^ tea- 
spoon salt, 1 level teaspoon baking powder, 2 eggs, whites and 
yolks beaten separately, and the whites folded in last. 

Mrs. L. C. Bostwick. 
RAISED DOUGHNUTS 
Boil and mash 2 medium sized potatoes, strain them into a 
pint of boiling milk. Add y A cup of sugar and a little salt, let 
stand till luke warm, then add 2 well beaten eggs, y 2 yeast cake 
and flour to make into dough (not stiff), let rise over night. In the 
morning add y 2 cup butter and flour to mold, let rise again about 
four hours in warm place. Roll out y 2 inch thick, let rise awhile on 
cake board and fry. Mrs. W. K. Hurff. 

DOUGHNUTS 
One cup sour milk, 1 cup sugar, 2 eggs, 1 level teaspoon of 
soda, 2 teaspoons of hot lard, flour to thicken enough to roll and 
cut, one teaspoon of vanilla. Fry in deep hot fat. You can flavor 
with cinnamon if you like. Mrs. Annie Abbott. 

RAISED DOUGHNUTS 
One pint sweet milk, 1 yeast cake, 3 cups sugar, 1 cup lard, 
3 eggs, pinch of salt and nutmeg. Put quantity of fl our you think 
it iwll require in a pan, make a hole in center (as for bread). Beat 
eggs and sugar, add all the other ingredients and make a sponge. 
Do this at noon. It should be light by night, then knead and let rise 
again. When light, (by bedtime) roll and cut out, place them in 
a warm place and in the morning fry in deep fat and roll in pow- 
dered sugar. Mrs. Mary Torrance. 

JANE'S DOUGHNUTS 
Easy to make and take up very little lard in cooking. 1 cup 
sugar, heaping, 2 eggs, 1 cup hot mashed potatoes, 1 tablespoon 
butter, mixed in potatoes, 1 cup sour milk, 1 teaspoon soda, 2 tea- 
spoons baking powder. Four to make soft, but firm enough to 
roll nicely. Fry in deep lard. Miss Mabel Gould. 

66 



/ 



Needlework 



Shirt Waists 



Christmas Novelties 



BEEMAN & HENDEE 

351-353 S. Broadway 
LOS ANGELES 

Infants Layettes Dolls and Toys Children and Juvenile Clothing 

E E 

CREAM DOUGHNUTS 

One sup sweet cream, 1 cup sugar, beat well together and 
leave in bowl over night. Then 2 eggs well beaten, 1 pinch salt, 1 
quart flour, 2 teaspoons baking powder sifted together, flavor with 
nutmeg and vanilla. Mrs. E. R. Hull. 



Cakes 

"I'm quite ashamed — 'tis mighty rude 
To eat so much, but all's so good." 

ANGEL FOOD CAKE 

One cup of flour, measured before sifting, and y 2 teaspoon 
cream of tartar sifted 4 times. \y 2 cups sugar (sifted 1), stiffly 
beaten whites of 11 eggs. Beat the sugar lightly into the eggs, 
add 1 teaspoon vanilla, and fold in the flour. Bake in a pan with 
funnel from 45 to 60 minutes. Mrs. L. A. Stone, Ontario. 

CAKE TO GO WITH MAPLE MOUSSE 

One half cup of sugar, y 2 cup butter, y^ cup milk, 2 cups flour, 
\y 2 teaspoons baking powder, 4 well beaten egg whites. Cream 
sugar and butter, add milk. Then alternately small quantities of 
the egg whites and flour into which has been sifted the baking 
powder. Bake 40 or 50 minutes in a flat pan. If desired 1 cup of 
nut meats may be added. 

Mrs. R. R. McCrea, Vancouver, B. C. 
POUND CAKE BY MEASURE 

One cup of eggs, 2 cups of flour, 1 cup of butter, \y 2 cups of 
sugar and flavoring to taste. Beat flour and butter very thorough- 
ly together, then add sugar and beat well again, mix all together 
and beat well. Mrs. Philip Auten. 

CREAM SPONGE CAKE. 

One cup pulverized sugar, 5 eggs, 1 cup flour, \y 2 teaspoons 
baking powder, 1 teaspoon vinegar. Mix sugar and yolks to- 
gether, beat whites light and add first a little flour then a little 
whites until all is used. Bake in two layers with custard filling. 

Custard: One cup milk, 1 egg, \y 2 tablespoons sugar, 1 table- 
spoon cornstarch, 1 teaspoon vanilla, lump of butter. 

Mrs. W. K. Hurff. 

67 



STATIONERS TYPEWRITERS 
PICTURE FRAMERS ALL MAKES 

KODAKS SOLD RENTED REPAIRED 

JARVIS & PRINZ 



OFFICE SUPPLIES 
Phone Col. 695 



49 East Colorado Street 
PASADENA, CAL. 



EI □ 



"STONE-CHURCH CAKE" 
Three eggs, 1 cup sugar, leup butter, 2 tablespoons of milk, 
teaspoon of soda, y 2 teaspoon of cream of tartar, V/ 2 cups of 
flour. Mrs. Frederick Gleason. 

ENGLISH LOAF CAKE 
(Afternoon Tea Cake) 
One lb. self raising flour, or 1 lb. flour and 2 scant teaspoons 
baking powder, % lb. ground rice, y 2 lb. butter, y 2 lb. sugar, 1 
pound of currants, y 2 pound sultana raisins, y 2 pound of 
mixed peel, 3 well beaten eggs, y 2 pint milk (scant). Cream the 
butter and sugar, stir in the eggs, then add the dry ingredients, 
flavor last of all. Bake in gentle heat. Allspice may be added if 
desired. By omitting the fruit and adding caraway seed, English 
seed cake will be the result. Mrs. Wm. R. Henderson. 

CITRON POUND CAKE 
One-half lb butter, 1 cup granulated sugar, 5 eggs (separate and 
put in whites last), 2 cups flour, *4 cup brandy, nutmeg or mace, 
currants and small pieces of citron, nuts on top. Bake slowly 1 
hour in round cake pan. Be sure to use measuring cup. This cake 
is very nice for tea. Mrs. Robert Pitcairn, Jr. 

LEBKUCHEN 

Four eggs, 2 cups brown sugar, % teaspoon cloves, 1 cup 
chopped almonds, 1 cup chopped citron, 4 tablespoons ground 
chocolate, 2 tablespoons of molasses, 2 cups of flour, 2 teaspoons 
baking powder. Spread thin in square tins and bake. 

Frosting: One cup sugar, 2 tablespoons ground chocolate, 
%. teaspon vanilla, with little water. Boil until it thickens. Pour 
frosting over cake and cut into squares when cool. 

Mrs. C. Mason Kinne. 
SILVER CAKE 

Cream two-thirds cup of butter and 2 cups of sugar. Beat very 
stiff the whites of 6 eggs. Four cups sifted flour, sift again three 
times with two teaspoons of baking powder. Beat a little flour 
into butter mixture, add a teaspoon of lemon juice, and J / 2 teaspoon 
of almond extract. Beat in a little milk and alternate with rest of 
flour, using one cup milk. Beat very light and fold in whites of 
eggs. Oven must not be too hot. Mrs. G. W. Gilbert. 

CUP CAKE 

One cup butter, 1 cup milk, 2 cups sugar, 3 cups flour, 4 eggs, 
1 level teaspoon soda, 2 level teaspoons cream of tartar. Cream 
butter and sugar together, add well beaten eggs, and milk, then sift 
soda and cream of tartar, add flour sifted. 

Mrs. Clara Hood Randall. 

68 



BISQUIT-TORTE 

Beat yolks of eight eggs very light with one cup of sugar. Add 
four tablespoons of potato flour (sifted), juice of 1 lemon and the 
whites of 8 eggs beaten to a froth. Bake m cake pan with funnel 
in center. This cake is very light and not dry. 

Mrs. J. H. Johnson. 

SUNSHINE CAKE 

Whites of 11 eggs, 1}4 cups of sugar 1 cup of flour 1 level 
teaspoon cream of tartar, add the yolks of 7 eggs beaten light the 
last thing before putting in oven and add 2 teaspoons vanilla. 

Very slow oven. . « , 

Frosting: Whites of 2 eggs, same amount of water, powdered 
sugar, stirred together until smooth. Flavor to taste. 

5 ' Mrs. F. G. Cruickshank. 

SPONGE CAKE 

Beat the yolks of three eggs ; add one cup of fine granulated 
sugar, one teaspoonful of lemon juice and one tablespoon of cold 
water or a lump of ice melted in the lemon juice to make 2 table- 
spoons of liquid. Add the whites, beaten stiff, and one cup pastry 
flour Bake in a shallow pan about twenty-five minues. 

Miss Josephine S. Mahony. 
POTATO SPONGE CAKE 

Separate four eggs and beat separately. To the yolks add one 
half cup sugar, to the whites beaten stiff y 2 cup sugar. Mix to- 
gether and add y 2 cup potato flour and 1 teaspoon baking powder, 
lemon flavoring. Bake in square pan, when cool cut in half, use 
filling between, on top and sides of cake. 

Filling: Two inches off a pound of butter, one cup powdered 
sugar, y 2 cup chocolate melted with two tablespoons hot water. 
Add beaten yolk of 1 egg. Beat in stiffly beaten whites. 

Mrs. Emile Bauer. 
MARY JANE'S SPONGE CAKE 

Five eggs, y 2 pound of sugar, % pound of pastry flour, 1 lemon. 
Beat yolks, sugar, grated rind of lemon together, then the lemon 
juice. Beat whites separately and put m before the flour, which 

comes last. Bake slowly of an nour - _ 

Mrs. Walter Raymond. 

CHILDREN'S SPONGE CAKES 

One and one-half cups flour, 2 teaspoons of baking powder 1 
cup sugar, two eggs broken into a measuring cup and the cup filled 
with cream. Stir all together in a mixing bowl. Beat hard for 
five minutes and bake 10 or 12 minutes in muffin pans. 

Mrs. Annie Abbott. 

MARSHMALLOW CAKE 

One cup of sugar, % cup of butter, y 2 cup of milk, iy 2 cups 
of flour, 2 teaspoons baking powder, whites of 3 eggs, flavor with 
vanilla. Bake in layers. Make a boiled frosting with 2 cups of 
sugar, 1 cup of water. Boil till it threads, take from fire and stir 
in whites of 2 eggs. Heat part of y 2 pound of marshmallows by 
putting in oven for a minute and stir into frosting while hot. Dec- 
orate top of cake with rest of the marshmallows. 

Mrs. J. A. Cole. 

69 



POTATO CAKE 

One-half cup butter, 1 cup sugar, % cup milk, 2 eggs, y 2 cup 
mashed potatoes, 1 cup flour, y 2 cup ground chocolate, 2 teaspoons 
baking powder, y 2 cup nuts, y 2 cup raisins, 1 teaspoon vanilla. 

Mrs. J. O. Hoyt. 

DEVILS FOOD 

Two cups brown sugar, 1 cup of rich sour cream mixed with 
one level teaspoon of soda, 2 eggs well beaten, 2 cups flour (meas- 
ured before sifting), y 2 cup of powdered chocolate or cocoa dis- 
solved in y 2 cup boiling water, pinch of salt, 1 teaspoon vanilla. 
Bake in layers. For frosting, 4 squares of Bakers chocolate, one 
cup sugar, 4 teaspoons butter, y 2 cup milk, 1 teaspoon vanilla. Melt 
chocolate, add other ingredients and cook until when dropped in 
water a soft ball is formed. Add two cups broken walnut meats. 

Mrs. L. A. Stone, Ontario. 
CHOCOLATE CAKE 

One good cup butter, 1 scant cup milk, 2 cups sugar, 3}i cups 
flour, measure flour after sifting, 3y 2 heaping teaspoons of bak- 
ing powder, 5 eggs leaving out whites of two for frosting. Eggs 
whipped separately. This quantity will make three layers. Bake 
in long pans. Mrs. Fred Elmer Wilcox. 

CHOCOLATE PASTE FOR CAKE 

Three tablespons grated baker's chocolate, 1 tablespoon corn 
starch, 1 large egg, two-thirds cup sugar, two-thirds pint of milk, 
all spoons must be heaping. Heat the milk, then add cornstarch 
and egg and stir until thick, then add chocolate. Flavor with 
vanilla and spread thickly between the layers. 

Mrs. Fred Elmer Wilcox. 
FROSTING FOR CAKE 

Whites of two eggs whipped to a stiff froth, \y 2 coffee cups 
sugar boiled until dropped in cold water it will form a soft ball. 
Pour sugar over whites of egg slowly stirring all the time. Be 
careful and not stir too much. Add six tablespoons baker's cho- 
colate. Two teaspoons vanilla. 

Mrs. Fred Elmer Wilcox. 
BOILED SPONGE CAKE 

Four eggs beaten separately, then put together. While beat- 
ing eggs put on 1 cup of sugar with %. cup of water and boil until 
it hairs, then stir into beaten eggs slowly, beating rapidly. Beat 
until cold, then add a cup of flour and a little of juice and rind of 
lemon. Mrs. Philip Auten. 

VELVET SPONGE CAKE WITH MOCHA ICING 
Two cups sugar, 6 eggs leaving out whites of three, 1 cup boil- 
ing water, 2y 2 cups flour, 1 tablespoon baking powder. Put bak- 
ing powder in flour. Beat yolks and three whites fifteen minutes 
with egg beater, add sugar and beat until light, add boiling water, 
then three whites beaten well. Add flour and flavoring. Ice with 
Mocha icing. 

Mocha Icing: Blanch almonds and brown rich brown, roll 
with rolling pin on paper. Make hard sauce, cream butter, add 
pulverized sugar until creamy. Cut cake in small squares, spread 
this mixture on the squares of cake and roll them in the crushed 
nuts. Mrs. Howard J. Fish. 

70 



MOCHA CAKE 

Two eggs beaten very light, 1 cup sugar, 1 large cup flour, 1 
heaping teaspoon baking powder, 1 pinch salt, flavor with vanilla. 
Put on the stove half cup milk, teaspoonful butter and let come 
to boil, then pour over the other ingredients and beat very light. 

Bake in 2 tins. . 

Filling: 1 cup powdered sugar creamed with % cup butter, 
2 tablespoons strong coffee, 2 tablespoons dry cocoa. Flavor with 
vanilla and spread between and on top of cakes. 

Mrs. J. E. Ferry. 

GILT-EDGE CAKE 

One cup of sugar, 1 cup of milk, 2 cups of flour, yolks of two 
beaten eggs, 1 tablespoon of butter, 1 teaspoon of vanilla, 2 tea- 
spoons baking powder. Bake in two layers. 

Filling: One cup sugar/enough water to dissolve sugar, boil 
till it threads. Have two whites of eggs beaten stiff, pour m the 
boiling syrup, beat till stiff, add half a cup of chopped seeded 
raisins, and a half cup of chopped citron, spread between and on 

top of cake. Mrs - Wm - L - ZuilL 

DATE CAKE 

One teaspoon soda dissolved in 1 cup hot water, poured over 
1 cup chopped dates, 1 cup sugar, yolk of 1 egg, 1 teaspoon melted 
butter, 1 teaspoon vanilla, pinch salt, Iji cups flour, 1 cup nuts 
chopped rather course. Bake in a slow oven. ^ 
rr Miss H. B. Wood. 

LADY BALTIMORE CAKE 

For the cake take 1 cup butter, 2 cups sugar, 2>y 2 cups sifted 
flour, 2 level teaspoons baking powder, 1 cup milk, 1 teaspoon 
flavoring, whites of 6 eggs. For the frosting take 3 cups sugar, 

1 cup boiling water, whites of 3 eggs, 1 cup chopped raisins, 1 cup 
chopped nut meats, 5 figs cut into bits. Mix the cake in the usual 
manner ; the ingredients are enumerated in order. For the frosting 
cook the sugar and water until when tested the syrup will spin 
a thread 2 inches long; pour in a fine stream into the whites of 
the eeres beaten drv- Add the fruit and use when cold as hllmg- 
frostinl Mrs. Wm. C. Fletcher. 

BUCKEYE CAKE 
Two cups of sugar, 1 cup butter, 1 cup milk, 4 cups flour 6 
eggs, 3 teaspoons of baking powder, rind of 1 lemon. Good eithei 
for layer or for large cake. Mrs. L. S. Roberts. 

CARMEL CAKE 
To make three large layers of caramel cake allow 1 cup but- 
ter, 2 cuos of sugar, 1 cup of mlk, 3 cups of flour, 5 eggs (whites) 

2 teaspoons of baking powder. Place the ingredients together as 
for plain layer cake, adding the whites of the eggs last. Bake 
in three well buttered tins and when done spread between the 
layers caramel fulling made thus : .„ 

Filling : One and one-half cups of brown sugar, 1 cup ot milk, 
1 tablespoon (scant) of butter, y 2 tablespoon of vanilla. Place 
the milk, sugar and butter on the fire in a sauce pan set in another 
containing boiling water and cook until thick. Take from the 
fire and beat it hard until stiff. Then add the vanilla. 

Mrs. Mary M. Houston. 

71 



ORANGE LAYER CAKE 

One and one-half cups sugar, y 2 cup butter, cream thoroughly 
together, add two-thirds cups milk, 1 teaspon vanilla, 2 cups flour 
with 2 teaspoons baking powder sifted with it. Lastly stir in well 
beaten whites of four eggs. Bake in layers. 

Feather sauce for filling: One cup water, juice of an orange 
and grated rind of half of it, juice of half a small lemon, scant cup 
of sugar. Boil and thicken to a smooth paste with flour mixed 
with cold water. Add good pinch of salt. When thick set aside to 
cool. Cream one-half cup butter and 1 cup of sugar well and add 
the above paste gradually until very light and feathery. Spread 
between layers of cake, sprinkling shredded cocoanut on each layer. 
Cover top as well. Better the second day. 

Mrs. Flora Warner. 
CARAMEL CAKE 

Whites of 6 eggs, 2 cups sugar, y 2 cup butter, ^ cup 
milk, 3 cups flour, 1 teaspoon cream of tartar, y 2 teaspoon of soda, 
flavor with lemon. Mrs. Geo. W. Witherell. 

CHOCOLATE LOAF CAKE 

One full cup of butter, 2 cups of sugar, iy 2 teaspoons of bak- 
ing powder, 1 teaspoon of vanilla, 2y 4 squares of baker's chocolate, 
4 eggs, beat the whites stiff and lap in the last thing. Bake one 
hour in moderate oven. 

Chocolate Icing: One cup sugar, 1 teaspoon vanilla, y 2 cup 
water, whites 2 eggs, \y 2 squares melted chocolate. Beat until 
cold. Mrs. Wallace Jones, Los Angeles. 

INEXPENSIVE LAYER CAKE 

One-third cup butter, 1 cup sugar, the yolks of 2 eggs and the 
whites of one, two-thirds cup milk, iy 2 cups flour, 2 teaspoons 
baking powder, 1 cup chopped nuts. Bake in 2 layers or a flat 
cak e. Mrs. L. M. Abbott, Ontario, Cal. 

WALNUT CAKE 

Beat to a cream 1 cup butter, 2 cups sugar. Dissolve one cup 
corn starch in one cup of milk, and add to butter and sugar, then 
add two cups of flour with two teaspoons of baking powder and 
the whites of four eggs beaten stiff. At the last add 2 cups of 
chopped walnut meats. Flavor with vanilla. Bake one hour in 
pan with a chimney. Mrs. Annie Abbott. 

BROWN SUGAR CAKE 

One-half cup butter, 2 cups brown sugar, 1 cup sour milk, two 
eggs, beaten separately. One teaspoon cinnamon and cloves each. 
Two cups flour, one level teaspoon of soda, 1 cup raisins and 1 
cup walnuts, cut up. 

Frosting:. Three cups brown sugar, one cup hot water. Boil 
until it makes a soft ball. Pour over two well beaten whites of 
eggs- Mrs. Fannie Stein. 

Mrs. Gertrude H. Macy. 
JERSEY CAKE 

One and one-half granulated sugar, y 2 cup butter, 1 cup milk, 
yolks of 3 eggs, 2 cups flour, beat 5 minutes, then fold in the stiffly 
beaten whites of eggs to which has been added 2 teaspoons bak- 
ing powder. Flavoring. Mrs. W. K. Hurff. 

72 



PLAIN CAKE 

Two eggs, 1 cup sugar, 1 cup flour, y 2 teaspoon of salt, \y 2 
teaspoon baking powder, y 2 cup hot milk. 1 tablespoon of butter 
melted in milk. Beat eggs together very light, beat in sugar until 
light yellow. Sift flour, salt and baking powder together and stir 
into mixture alternating with the milk and butter, adding desired 
flavoring. Miss Mira B. Culin. 

CARAMEL CAKE 

Beat y 2 cup butter to a cream, add \y 2 cups sugar gradually, 
2 yolks of eggs, 1 cup water. Then add 2 cups flour and beat con- 
tinuously for 5 minutes. Then add 3 teaspoons of caramel, 1 tea- 
spoon vanilla and another y 2 cup flour, beat again thoroughly. 
Then stir in carefully 2 teaspoons baking powder, and whites of 
the eggs well beaten. Bake in moderate oven. 

Filling: 1 cup sugar and y 2 cup water. Place over fire and 
stir until the sugar is dissolved and then boil without stirring until 
the syrup will spin a thread from a fork. Stir the well beaten 
whites of 2 eggs in boiling syrup and beat until cool. Add 1 tea- 
spoon vanilla and 2 teaspoons caramel syrup. 

Syrup: Put y 2 cup of sugar in an iron or granite pan. Stir 
it continually over fire until the sugar first softens, then melts 
and finally becomes liquid and throws off an intense smoke, it really 
must burn. Have ready y 2 cup of boiling water, remove the pan 
a moment from the fire, throw in water and stir rapidly and allow 
it to boil to a syrup. Bottle it. This is sufficient for 3 cakes. 

Miss Ada Breckenridge. 

DATE CAKE 

Beat together until very light the yolks of eight eggs, 2 cups 
of sugar, 1 teaspoon of cinnamon, y 2 teaspoon of cloves and allspice, 
y 2 pound of dates cut in very small pieces, 1J4 cups of grated rye 
bread, 1 teaspoon of baking powder, pinch of salt, a few drops of 
lemon juice. The whites af the eggs beaten very stiff. Bake in 
layers in a slow oven. Fill with whipped cream. 

Mrs. J. Foster Rhodes. 

SCOTCH CAKE 

One-half lb. flour, y± lb. sugar, 1 lb. raisins, y 2 lb. chopped nuts, 
pecan or English walnuts, *4 lb. butter, y 2 cup whiskey, 3 eggs. 
Sift 1 teaspoon baking powder in flour and flavor with nutmeg. 
Bake slowly. ((Keeps well). 

MRS. HUGUS' WHITE CAKE 
Three quarters cup of butter creamed, 2y 2 cups of sugar, Zy 2 
cups of flour, ten eggs (whites), ^ cup of milk, \y 2 heaping tea- 
spoons baking powder, flavoring, one teaspoon. 

Miss Louise B. Hugus. 

MRS. VISSCHER'S FRUIT CAKE 

One dozen eggs, 1 lb. butter, 1 lb. flour, 1 lb. brown sugar, 2 
lbs. currants, 3 lbs. raisins, 1 lb. citron, y 2 lb. dates, y 2 lb. figs, y 2 
lb. blanched almonds, 1 tablespoon mace, 1 tablespoon cinnamon, 
1 tablespoon cloves, y 2 tablespoon nutmeg, 1 coffee cup molasses, 1 
glass Sherry, 1 glass brandy, 1 lemon, rind and juice. Bake very 
slowly for four hours or till done. Do not turn out of the pan it 
has been baked in until the next day. Mrs. Emil Kayser. 

73 



RAISIN CAKE 

One cup sour milk, 3 eggs, \y 2 cups brown sugar, 1 cup butter, 
teaspoons baking soda, 1 teaspoon baking powder, 2 cups stoned 
raisins, y 2 grated nutmeg, y 2 teaspoon each of cinnamon, cloves 
and allspice. Make not too stiff a batter. 

Mrs. David A. Conrad, Santa Barbara, Cal. 
FRUIT CAKE 

One cup butter, 2 cups sugar, 3 cups flour, 1 cup sour milk, 4 
eggs, 1 teaspoon baking powder, 1 heaping teaspoon soda stirred 
in sour milk, 1 large cup seeded raisins, 1 cup currants, some sliced 
citron, 1 teaspoon cloves, y 2 teaspoon nutmeg, 1 teaspoon cinnamon, 
1 teaspoon vanilla, 1 teaspoon allspice. Miss Barber. 

FRUIT CAKE 

One-half cup butter, 1 cup sugar, 1 cup apple sauce, y 2 cup 
raisins, 1 cup currants, 1 cup nuts, 1 cup citron, 2 heaping cups 
flour, 1 teaspoon soda, 1 teaspoon of all spices except cloves. 

Mrs. Helen M. Belford. 
APPLE FRUIT CAKE 

Soak 3 cups dried apples in as little water as possible over 
night; in the morning chop fine and cook in 2 cups molasses till 
clear. Cream 1 cup butter with 1 cup light brown sugar, add 4 
eggs well beaten, 1 cup sour milk with 1 teaspoon soda dissolved 
in it, 4 cups sifted flour with 2y 2 teaspoons baking soda, add 
apples, 1 cup raisins well floured, 1 cup currants, 1 teaspoon cloves, 
1 teaspoon nutmeg, 2 teaspoons cinnamon. Add more raisins and 
citron if wanted and small glass cider. Bake slowly. 

Mrs. Chas. A. Gardner. 
CHOCOLATE CAKE 

One and one-half cups granulated sugar, two-thirds cup of 
butter, one cup sweet milk, three eggs, (one white reserved for 
frosting), one-quarter of cake of Baker's (unsweetened) chocolate, 
one cup sugar, two teaspoons vanilla, two cups (very full) flour! 
one scant teaspoon of soda, (dissolved in little water). Boil milk,' 
chocolate and one cup of sugar together til thickened. Add vanilla! 
then mix in order given adding the chocolate mixture hot. Bake 
in two jelly tins and ice with boiled icing with salt spoon of cream 
of tartar, then put one quarter cake of chocolate, (melted) over the 
whole cake. 

Filling for Cake : Half pound dates and half or whole cup of 
nut meats. Take seeds from dates and chop nut meats. Add one- 
half cup granulated sugar and a little water and boil till well 
done, replenishing water if necessary. Dr. Nixon. 

SCOTCH SHORT BREAD 

One pound of flour, y 2 pound of butter, y A pound of sugar, yolk 
of one egg. Mix yolk with butter, spread ingredients on bread 
board and mold flour and sugar into mixture gradually, kneading 
with whole weight about twenty minutes. Roll out % of an inch, 
cut in small squares, decorate with narrow strips of orange peel 
or citron. Bake in moderate oven for twenty minutes or half an 
hour. Serve as rich cake. Mrs. G. A. Gibbs. 

74 



ICE CREAM CAKE 

One cup butter, three cups sugar, four cups flour, three tea- 
spoons baking powder, and one of milk, and the whites of a dozen 
eggs. Cream the butter, then add the sugar gradually, then the 
milk and flour and then the eggs beaten until stiff and dry. 

Mrs. Rudolph Schiffman. 

MARBLE CAKE 

White part : Two cups sugar, 1 cup butter, y 2 cup milk, 3 tea- 
cups flour, 2 teaspoons baking powder, 7 whites eggs, 1 teaspoon 
vanilla. Dark part: One cup brown sugar, y 2 cup butter, y 2 cup 
molasses, y 2 cup milk, 2y 2 cups flour, 2 teaspoons baking powder, 

1 teaspoon each of cloves, cinnamon, mace and nutmeg, y 2 tea- 
spoon vanilla, 7 yolks eggs. Mrs. Emil Kayser. 

SPICE AND NUT CAKES 
One cup very sour milk, 3 eggs, 2 cups brown sugar, 1 cup 
butter, 3 cups flour, 2 teaspoons cinnamon, 2 teaspoons cloves 
(ground), y 2 teaspoon nutmeg, 1 teacup raisins, 1 teaspoon soda, 1 
cup of nuts (chopped rather coarse). Bake in gem pans. 

Mrs. T. B. Wright. 

GINGER PUFFS 

One cup molasses, or y 2 cup molasses and y 2 cup sugar, 1 tea- 
spoon soda dissolved in a little water and add to molasses, y 2 good 
cup shortening, lard or butter, 1 teaspoon ginger. Add flour to 
make a thin batter and bake in muffin tins. 

Mrs. Wm. H. Nelson. 
AUNT FANNY'S TEA CAKES 
Beat thre eggs to a foam, add one cup of sugar, 5 tablespoons 
of melted butter, 10 tablespoons of milk, two teaspoons of baking 
powder and 3 cups of flour. Flavor with lemon extract. Bake in 
patty pans. Mrs. Lena Getchine. 

GINGER GEMS 
One-half cups sugar, % cups butter, y 2 cups molasses, 1% cups 
flour, y 2 cups hot water, teaspoon each of cinnamon, cloves and 
vinegar, 1 teaspoon of soda, 1 egg beaten lightly added last. Bake 
in gem pans. Mrs. F. C. Morgan. 

TEA CAKES 

One-half cup butter, 1 cup sugar, y 2 cup milk, 2 cups flour, 

2 eggs, 1 heaping teaspoon baking powder, 1 teaspoon nutmeg, (1 
cup of fruit if liked). Put together in usual way and bake in gem 
or muffin pans. 

JUMBLES 

One-half cup butter, one-third cup sugar, 1 egg well beaten, 
cup flour, y 2 teaspoon vanilla and lemon mixed citron or al- 
monds. Cream the butter, add sugar gradually, egg, flour and flav- 
oring extract. Drop in half teaspoon on buttered flat tin. Spread 
thinly with knife dipped in cold water. Put three thin pieces of 
citron on each cake, or almonds blanched and cut in strips. Bake 
in moderate oven. They should be very thin and crisp. As the 
dough is very thick, room must be given to spread on tips. They 
will keep some time. Mrs. Wm. R. Henderson. 

75 



SOUTHERN NUT CAKE 

One lb. flour (heavy weight), 1 lb. butter (light weight), 1 
lb. sugar, 1 lb. pecans, iy 2 lbs raisins, % lb. citron, 2 nutmegs, 10 
e ggs, V/* gl ass whiskey, 1 teaspoon of baking powder. Bake 3 
hours. Mrs. Paul S. Honberger. 

BRITZEN CAKE WITH MERINGUE FROSTING 

Beat y 2 cup butter to a cream, gradually beat in y 2 cup sugar. 
4 egg yolks beaten light, 3 tablespoons milk, and 1 cup flour well 
sifted with 1 teaspoon baking powder. Spread mixture in a shallow 
baking pan. Beat whites of 4 eggs stiff and gradually beat into 
them cup powdered sugar, then fold in y 2 cup of almonds blanch- 
ed and chopped. Spread this meringue evenly over cak mixture, 
dredge top with sugar and bake about 30 minutes. 

Mrs. S. N. Frey. 
APPLE SAUCE CAKE 

Four small or 2 large apples. Cream y 2 cup of butter or butter 
and lard, together. Add 1 cup of sugar gradually, 1 cup of warm 
apple sauce, iy cups of flour sifted, 1 teaspoon of cinnamon, y 
teaspoon grated nutmeg, y teaspoon cloves, 1 teaspoon soda, y 2 
teaspoon of salt, 1 cup of dried fruits mixed with 2 or more table- 
spoons of flour. 

Frosting: One cup sugar, 1 teaspoon vanilla, one-third cup 
boiling water, white of 1 egg. Put sugar and water in sauce pan 
and stir to prevent sugar from adhering to sauce pan ; heat gradually 
to boiling point, and boil without stirring until syrup will thread 
when dropped from tip of spoon. Pour syrup gradually on beaten 
white of egg, beating mixture constantly, and continue beating 
until of right consistency to spread ; then add flavoring and pour 
over cake, spreading evenly with back of spoon. 

Mrs. Samuel S. Hinds. 
SCOTCH SHORT BREAD 
One pound flour, one-half pound butter, one-fourth pound 
sugar. Work all together until it forms into a ball. Roll out and 
cut into small cakes, or leave it in one large cake if preferred. Bake 
in a moderate oven until brown. Bake about twenty minutes. 
Spread with chocolate frosting. Cut in strips or squares. 

Mrs. Morris Cohn. 
SOFT GINGER BREAD 
One cup of good baking molasses, 1 cup brown sugar, 1 cup 
butter, 3 eggs beaten separately, 1 tablespoon of soda dissolved 
in a little vinegar, 3 cups of flour, 1 tablespoon of ginger, 1 tea- 
spoon of cinnamon, 1 teaspoon of cloves. When all is well beaten 
add one cup of boiling water, put in pan and bake in slow oven. 

Mrs. L. S. Roberts. 

BLITZ KUCHEN 

One and one half cups sugar, y 2 cup butter, y 2 cup milk, 4 eggs 
well beaten, \y 2 cups flour, 2 teaspoons baking powder, vanilla. 
Beat well. Bake in well buttered shallow pans. (Sprinkle sugar 
and cinnamon on cakes before baking). 

Mrs. Elsinore Machris. 

76 



HONEY CAKE 

One cup honey, 1 cup brown sugar, 4 or 5 eggs, 6 bars chocolate 
erated, 3 cups flour, 1 tablespoon cinnamon, 3 teaspoons baking 
powder, V 2 teaspoon cloves. Mix honey and sugar first, then eggs 
then chocolate and spices, flour and baking powder last. Spread 
as thin as possible in pan and add halves of walnuts. Cut in 
squares when baked. Mrs. Benjamin Dilworth. 

CINNAMON BUN 

One-half cup butter, 1 cup sugar, y 2 cup sweet milk, 2 cups 
flour \y 2 teaspoons baking powder, 2 eggs, y 2 teaspoon cinnamon. 
Cream the butter and sugar. Add yolks, milk, flour cinnamon, 
baking powder and whites beaten stiff. Bake in a shallow pan. 
When baked, turn out on board and spread with butter. While 
hot sift over it powdered sugar and cinnamon 

Mrs. B. E. Page. 

SCOTCH SHORTBREAD 

One lb flour, y 2 lb butter, 4 ounces powdered sugar, yolk of one 
ezz mix egg and sugar. Mix butter into egg and sugar mixture 
rub flour into above until all is a solid mass. You cannot knead it 
too much. Roll out in about y 2 inch thick ; bake 35 minutes in a 
slow oven on a greased paper. When baked rub all over with fine 
powdered sugar. Mrs. Joseph Welsh. 

APPLE SAUCE CAKE 

One cup sugar, y 2 cup shorting, 2 cups flour, 1 cup walnuts, 1 
cup raisins, 1 teaspoon soda (mix with flour), 1 teaspoon cinnamon, 
y 2 teaspoon allspice, 1 cup apple sauce. Bake about 45 minutes. 
7 r Miss Schaufele. 

CINNAMON CAKE 

Two cups of sugar, 1 cup of butter, 1 cup of milk 3 cups 
of pastry flour, 3 eggs, 2 teaspoons of baking powder, 1 full tea- 
spoon of cinnamon. 

This is very nice served hot for lunch. 

Mrs. De Witt C. Le Fevre. 

FRUIT CAKE 

Two cups sugar light brown, 1 cup butter, 1 cup sour milk, 
5 cups flour, 4 eggs, 4 cups seedless raisins, y 2 cup citron, 1 teaspoon 
cinnamon, 1 teaspoon soda, 1 teaspoon nutmeg, a little cloves. 

Mrs. Philip Auten. 

SPICE CAKE 

One cup sugar, one-third cup butter creamed, 4 eggs beaten 
separately, y 2 teaspon each cinnamon, nutmeg, cloves, 1 cup thick 
sour cream, 1 level teaspoon soda sifted with flour, 2 cups flour, 
1 cup chopped walnuts, 1 pint seeded raisins, 1 pint seedless raisins, 
dredge fruit with flour before adding to batter. 

Mrs. J. E. Ferry, Sierra Madre, Cal. 
MARSHMALLOW FROSTING 
Two cups granulated sugar, 1 cup water, 1 tablespoon vinegar. 
Boil until it hairs. Add 2 tablespoons marshmallow whip. Beat it 
in well. Then pour into the stiffly beaten whites of 2 eggs. 

Miss Helen Boal. 

77 



TIPSY CAKE 

. Invert a round loaf of angel cake on a plate and saturate with 
sherry or sherry and madera (a half pint is right for a large cake). 
Cover to the thickness of an inch with soft creamy frosting and 
when partially hardened, insert candied cherries, bits of candied 
pineapple and blanched almonds. Mrs. John S. Taylor. 

LIGHTNING CAKE 
One cup sugar, 1 cup flour, sifting in 1 teaspoon baking powder. 
Fut 1 tablespoon melted butter in a cup and break in 2 eggs then 
fill cup with milk and flavor with vanilla. This makes good' spice 
cake, if you add cinnamon, cloves and nutmeg, y 2 teaspoon each. 

Mrs. Gertrude H. Macy. 
MAPLE SUGAR FROSTING 
Melt a 10c cake of maple sugar with 4 tablespoons of water 
Let it come to a boil. Whip into it the well beaten whites of 3 eggs. 

Mrs. R. R. McCrea, Vancouver, B. C. 

Cookies 

BERLINER KRANZ 

The yolks of 4 hard boiled eggs, the yolks of 4 raw eres 1 
pound of butter, y 2 pound of granulated sugar, 2 pounds of flour 
(sometimes one needs a little more and sometimes a little less than 
4 pounds). First mash fine the yolks of hard boiled eggs, now rub 
the butter with this, then the sugar. Next the beaten raw yolks • 
when they are m mixture, stir as little as possoble. Now add sifted 
flour and work in with hands until well mixed. Handle lightly 
Roll out by hand— form into "Krantz" (wreaths) or pretzel Dip 
one side of cakes into whites of eggs which have been beaten just 
a little, then dip m sugar. Bake in medium oven, about 12 minutes 
until light brown. Mrs. Wilhelm Madsen. 

CHOCOLATE MACAROONS 
Whites of four eggs beaten stiff. Then six tablespoons of 
granulated sugar beaten in gradually. Two blocks Baker's choco- 
late grated, and folded in gently. Then add a small bowl of chopped 
nuts, and a teaspoon of vanilla. Drp into greased pans from a 
teaspoon and bake in moderate oven about twenty minutes, tak- 
ing care that the bottoms are well done. Do not remove' from 
pans until quite cold. Mrs. Arthur B. Dodworth. 

GINGER COOKIES 
1 cup molasses, y 2 cup sugar, y 2 cup lard, 1 teaspoon ginger, 2 
teaspoons cinnamon, 1 teaspoon soda, pinch of salt. Heat molasses 
to almost boiling and when cool add other ingredients. Roll very 
thin, stiffen with flour. Bake in a moderate oven. 

Mrs. Clinton Churchill Clarke. 
WALNUT JUMBLES 
Two eggs well beaten, y 2 pound sugar, one-third teaspoon salt, 
3 tablespoons of flour with one-third teaspoon baking powder, y 2 
pound broken walnut meats not chopped. Drop in small spoonfulls 
on buttered pans. Bake until light brown. 

Mrs. Helen M. Belford. 

78 



CANADA COOKIES 

One cup melted butter, 2 cups sugar, 3 eggs, 1 teaspoon soda, 
2 tablespoons whiskey, A J / 2 cups flour. Mix ingredients, roll thin 
and bake. Mrs. Theodore Welch. 

BILLY GOATS 
Two cups sugar, 1 cups butter, 3 tablespoons sour cream or 
buttermilk, 4 cups flour, y 2 teaspoon soda, 2 heaping teaspoons bak- 
ing powder, 2 teaspoons cinnamon, ]/ 2 teaspoon cloves, 1 teaspoon 
vanilla, 3 eggs, beaten separate, 2 cups walnut meats, 2 lbs. dates. 
Sift spices with flour. Cream butter and sugar, beat yolks into 
butter and sugar, add cream, following with flour. Drop with 
spoon into baking pan. Miss Schertz. 

NUT WAFERS 
Mix 5 level tablespoons of sifted flour with a pinch of baking 
powder and a quarter teaspoon of salt, and sift again. Add y 2 
pound of light brown sugar, 1 cup of nut meats broken but not 
chopped, and two eggs beaten together. Drop on well buttered 
tins from a teaspoon and bake in a moderate oven until pale brown. 
Do not remove from tins until perfectly cold. 

Mrs. J. J. Hunker. 
ROLLED OAT COOKIES 
One cup butter and 2 cups sugar creamed, 2 unbeaten eggs, 1 
cup sour milk, 1 small teaspoon of soda dissolved in 2 tablespoons 
of hot water, 2 cups of rolled oats rubbed between the hands, 2 
cups flour with 1 teaspoon baking powder in flour, 1 teaspoon 
vanilla,, 1 lb. dates, few raisins, \y 2 cups chopped English walnut 
meats, 1 cup flour rubbed with the chopped fruit and nuts. Drop 
from spoon on greased pan and bake slowly. 

Mrs. George C. Sharp. 
WALNUT COOKIES 
One cup shelled walnuts, 1 cup brown sugar, one-third tea- 
spoon salt, 3 level tablespoons of flour, 2 eggs. Beat eggs. Add 
flour, sugar, salt, and last of all nuts. Bake in very hot oven about 
five minutes. Miss Rena Ross. 

SUGAR COOKIES 
One cup butter, 1 cup sugar, creamed, 2 well beaten eggs, 1 
tablespoon milk, y 2 teaspoon lemon extract, 1 teaspoon baking 
powder in 1 cup flour. Then add enough more flour to roll easily. 
Roll thin, sprinkle with sugar, bake. Mrs. H. T. Fuller. 

GRANDMA'S DIAMOND COOKIES 
Two cups of sour cream, yolks of 3 eggs, 1 pinch of salt, 1 
pinch of soda. Beat together until smooth, then work in flour as 
for pie crust — roll out a little thicker than pie crust. Moisten top 
with milk and vanilla. Sprinkle thickly with sugar and cut into 
diamonds. Mrs. Ester Mack. 

ANISE KISSES 
One lb. pulverized sugar and 5 eggs. 1 teaspoon baking pow- 
der, flavor with anise. Flour enough to stiffen. Drop by small 
spoons and bake in slow oven. Miss L. E. Kugel. 

ANISE COOKIES 
Two eggs and % lb. sugar beaten well together for 15 min- 
utes; then add lb- flour and y 2 teaspoon baking powder, and 1 
teaspoon anise seed. Mrs. H. R. Hertel. 

79 



COOKIES 

One cup butter (large), 1 cup sugar, 2 eggs, 1 teaspoon cream 
of tartar, y 2 teaspoon soda, flour to thicken. Roll very thin. 

Mrs. F. G. Cruickshank. 
NUT STRIPS 

(To serve with tea or lemonade.) 1 cup brown sugar sifted, 2 
eggs well beaten, % teaspoon baking powder, '% teaspoon salt, 1 
cup nut meats (broken). The mixture is soft not stiff. Pour into 
flat tin and when baked cut in strips. 

Mrs. Henry B. Stehman. 
MARGUERITES 

One cup almonds blanched, dried and chopped, 2 cups granu- 
lated sugar, whites of 2 eggs, y 2 teaspoon vanilla. Bremners butter 
wafers, salted or saltine wafers. Boil sugar with about 4 teaspoons 
water until it strings like boiled frosting. Beat the whites of eggs 
very stiff, and gradually pour in the syrup, beating it well. When 
cold add the almonds and vanilla. Put a teaspoon of mixture on 
each cracker and put in a pan on upper shelf of oven to brown 
lightly and quickly like kisses. Mrs. David B. Gamble. 

FRUIT COOKIES 
One-half cup shortening, cup sugar, mix well. Add 2 eggs 
beaten together. One teaspoon baking soda, 3 tablespoons hot 
water, mix and add % teaspoon salt, 1 teaspoon cinnamon, y 2 cup 
chopped nuts, % cup currants, J4 cup raisins. Drop by spoon on 
lightly greased pans. Bake in moderate oven. 

Miss Priscilla Allen. 
ENGLISH TEA BISCUIT 
One half cup raisins, \y 2 cup flour, y 2 cup sugar, 2 level tea- 
spoons of baking powder, y 2 teaspoon salt, y 2 cup butter, 1 egg, 2y 2 
tablespoons milk. Sift dry ingredients together. Add raisins, then 
the butter, and mix with finger tips as you would for biscuits. Add 
the well beaten egg. Save 1 tablespoon of egg with which to glaze 
the tops. Add milk. Form into balls the size of a walnut. Brush 
top with egg and bake. Serve hot with melted butter. 

Mrs. R. R. McCrea, Vancouver, B. C. 
DROP COOKIES 
One cup sugar, 2 cups flour, y 2 cup butter, one-third cup milk, 
1 egg, 1 teaspoon baking powder, y 2 teaspoon salt, walnuts. Drop 
on buttered tins, bake in hot oven. Mrs. T. D. Wayne. 

HOLLAND COOKIES 
One quart of honey, 2 pounds of brown sugar, one quart of 
thick sour cream, one heaping teaspoon of soda, one-half pound 
of almonds chopped fine, one-half pound of citron, chopped fine, 
one even tablespoon of cinnamon, one-half tablespoon of cloves, 
one-half tablespoon of allspice, one even tablespoon of salt, one- 
half nutmeg. Can use golden syrup in place of honey. 

Mrs. Lena Getchine. 
WALNUT WAFERS 
Two eggs well beaten, 1 cup brown sugar, 1 cup chopped wal- 
nuts, pinch salt, 4 tablespoons sifted flour, y teaspoon baking pow- 
der. Drop on buttered tins and bake. 

Mrs. J. E. Ferry, Sierra Madre, Cal. 
80 



NEW YORK GINGER SNAPS 

Take one-half pound butter, one-half pound of sugar, two and 

kept. 

NUT COOKIES 

Piece of butter size of small egg and one cup of brown sugar 
creamed, 1 egg beaten together, 1 teaspoon vanilla, pinch salt, 1 
arg™ ablespo^n of flour. Grease pans and drop very small drop* 
of dousrh far apart. Bake in slow oven. Miss H. B. wood, 
twenty cupsitf Sbhe.cVH . r. gstir ,rH6N etaoi shrdlu shrdlu 

SCOTCH COOKIES 
Take two pounds of sugar, one pound of butter (half lard may 
be used), two eggs, one-half pint of molasses one-half pint of 
water, one- teaspoon of soda, spices to suit thetaste^ 

CREAM SCONES 

Two cups flour, 4 teaspoons baking powder, 2 teaspoons sugar, 
J4 tearpooTsalt, 4 tablespoons butter, 2 eggs, one-third cup cream. 
Roll on floured board. Cut in squares, brush wi^whrt^of egg, 
sprinkle with sugar and bake in hot oven for 15 minutes. This 
recipe also makes a good dough for short^ake.^ MacFarland _ 

OATMEAL DROPS 

One cup sugar, 2 tablespoons melted butter, 2 beaten eggs, 1 
teaspoon vaS, 2/ 2 cups Quaker Oats, 2 tablespoons baking 
powder. Drop this batter by the te^oons^on buttered pan. 

ALMOND MACAROONS 

One pound of powdered sugar, one pound of almonds and the 
whites of ten eggs. Bake in wafers on brown 

WALNUT WAFERS 

Three eggs, one cup of brown sugar, three rounding tablespoons 
flour pinch of salt, two cups chopped walnuts one teaspoon vanilla. 
Drop from teaspoon on buttered tins. Very^low oven^^ 

BRAN COOKIES 

Three cups bran, 3 cups graham flour, J/ 2 cup molasses 3 table- 
spoons melted butter. Roll on slightly floured board Cut ^ inch 
thick and bake in moderate oven. Mrs. Henry Vilas. 

SPRINGERLIE 

Four eesrs and 1 lb. powdered sugar beaten together one hour. 
One-half teaspoon baking powder or powdered bartshorn.n one 
pound of flour. Flavor with anise extract to suit taste bet in a 

"place for an hour or more. Then mold 
Sprinkle the mold with flour and impress it on dough Trim e ages 
and shake them out and separate. Put in pans and bake th e fol 
lowing morning in a very slow oven (about 20 minutes.) Anise 
seed can be sprinkled in pans if desired. ^ ^ S.Curtis. 

81 



SCONES 

One and one-half pints sifted flour, 3 scant tablespoons butter 
3 level desert spoons sugar, 2 eggs, 2 teaspoons baking powder 
raisins or currants. Rub the butter into the flour, add sugar bak- 
ing powder and raisins. Add eggs without beating. Add enough 
milk to make a very wet dough. Roll out y 2 inch thick. Cut with 
biscuit cutter, and brush over with syrup made of a tablespoon of 
sugar mixed with % cup of milk. Bake in quick oven. Serve hot 
for afternoon tea. 

Miss Christianna Clark, Santa Barbara, Cal. 
SODA KISSES 

One cup butter, 3 cups granulated sugar, whites of 4 eggs 
beaten, y 2 cup milk, 1 teaspoon soda, 2 teaspoons cream of tartar 
1 teaspoon vanilla. Work very stiff with flour and make small 
balls with hands (size of hickory nut). Pat a little before putting 
in greased pans. Bake in moderate oven and roll in powdered 
sugar while warm. Miss L E Kugel 

HERMITS 

One and one-half cups sugar, 1 cup butter, 1 cup chopped 
raisins, 1 cup chopped walnuts, 3 eggs, 1 teaspoon cloves, 1 teaspoon 
cinnamon, 1 teaspoon vanilla, 1 small teaspoon soda dissolved in 
tablespoon of boiling water. Flour to thicken. Drop from a spoon. 

Wong (Kayser.) 

COCOA FLUFFS 

1 1/ 2 ne fl° Urth i ? P butter ' 1 °" p sugar ' 2 e ^ s ' V* CU P swe et milk, 
1/2 cup flour, 1 teaspoon vanilla (scant), 5 level teaspoons cocoa, 

It ^spoons baking powder. Cream butter and sugar to- 
gether, add yolks of eggs, mix well, add milk, flour and cocoa and 
beat until very light Line the bottoms with paper and grease the 
sides of gem pan. Now add the vanilla and baking powder and 
mix well. Then add carefully the well beaten whites of eggs Fill 
gem pans half full and bake in a very moderate oven. 

Miss Hazel Stone. 

GINGER COOKIES 

One cup sugar, 1 cup molasses, y 2 cup butter, V 2 cup lard 1 
cup sour cream, 1 teaspoon soda, 1 teaspoon ginger, 1 teaspoon 
cinnamon, flour to mix as soft as possible to roll. 

Mrs. H. H. Goodrich. 
CHOCOLATE KISSES 

™ y Se ^° nly th f W 1 hite " of three e ££ s ' wel1 beaten > 1 pound of 
powdered sugar, 1 cake of sweet chocolate and 1 teaspoon of vanilla. 
Bake in muffin pans. Mrs. Lena Getchine. 

CHOCOLATE CHIPS 

One cup brown sugar, 1 cup granulated sugar, 3 eggs, 2 table- 
spoons baking powder, 1 tablespoon honey, 1 tablespoon brandy, 
ground doves, 1 tablespoon chocolate, y 2 cup citron 
chopped fine 2-3 of a cup chopped almonds, \y 2 to 2 cups flour, 
a little salt. Pour into pan, spreading it less than an inch thick. 

Mrs. Morris Cohn. 

82 



Pies 



No soil upon earth is so dear to our eyes, 

As the soil we first stirred in terrestrial pies. 

PIE CRUST 

Three cups flour, 1 cup lard, and a little salt. Sift flour, add 
lard and chop with a knife, add a little ice water and roll out. Do 
not handle. This will make two pies. Mrs. Theodore Welch. 

IDEA FOR MERINGUE 

When preparing meringue for pies, etc., add baking powder 
to the beaten whites in the proportion of half a teaspoonM to 
each egg. It will rise in the oven and the meringue will be im- 
proved Mrs. Mary M. Houston. 
MOTHER BANG'S LEMON PIE 1881 

Mix 4 tablespoons of corn starch with cold water to a cream, 
add y 2 teaspoon of salt and pour on 3 cups of boiling water in an 
earthen dish which will allow the starch to boil clear. Stir in 
2 dessert spoons of butter, juice of 2 large lemons and 2 cups of 
sugar and the grated rind of 1 lemon, yolks of 3 eggs. These are 
added to the hot starch. Line two pie plates with a rich crust 
and bake. Fill with the lemon mixture and immediately put in 
a hot oven. Ten minutes ought to bake them. Make a meringue 
of the whites of three eggs with three teaspoons fine sugar. This 
makes two large pies. Mrs. J. S. Torrance. 

CHOCOLATE CREAM FOR PIE 

Mix y 2 cup of cocoa, y 2 cup sugar, % teaspoon salt, 3 eggs, 
2 cups milk, y A cup corn starch. Cook in double boiler until it 
thickens. When cold add 1 tablespoon vanilla. Pour into a 
baked pie crust. Use 2 egg whites, and 1 tablespoon sugar for 
a meringue. Brown in a quick oven. Mary Greathouse. 
CUSTARD FILLING FOR PIE 

Three eggs, 1 pint of milk, 1 cup of sugar, 1 tablespoon of 
vanilla, y 2 package of cocoanut may be added. 

Mrs. Charles S. Mitchell. 
CHOCOLATE CREAM PIE 

Three eggs, \y 2 cups sugar, y 2 cup cold water, 2 cups flour, 
1 teaspoon soda, 2 teaspoons cream of tartar, 1 teaspoon lemon. 
Bake quickly in deep tins. 

Cream Filling: One pint sweet milk, 1 egg, 2 tablespoons 
flour, 1 cup sugar, y 2 cup chocolate, cook in double boiler till a 
thick custard. Mrs. George W. Witherell. 

COTTAGE CHEESE PIE 

One cup of cheese, 3 eggs, beating in one at a time, 1 cup 
of sweet cream, y 2 cup of sugar. Butter pie plate, shake on corn 
meal, leaving on for under crust as much corn meal as sticks to 
plate. Pour in, grating a little nutmeg on top. No upper crust. 
Bake. Mrs. Walter Raymond. 

RHUBARB PIE 

One cup chopped rhubarb, \y 2 cups sugar, yolks of 3 eggs. 
Bake with under crust and frost with beaten whites and brown. 

Mrs. Geo. W. Witherell. 

83 



LEMON PIE 

Four soda crackers, 2 eggs, \y 2 cups sugar, \y 2 cups boiling 
water, juice and rind of 1 lemon, or more if desired. Roll crackers 
fine, pour on boiling water. When cool, add beaten eggs, sugar, 
grated rind and juice of lemons. Use this as filling for pie. Bake 
about 25 minutes. Mrs. Clinton Churchill Clarke. 

CREAM PUFFS 

Melt y 2 cup of butter in 1 cup of hot water and while boiling 
beat in 1 cup of flour. Then take off the stove and cool. When 
cold stir in 3 eggs, one at a time without beating. Drop on tins 
quickly and bake about 25 minutes in a moderate oven. 

Cream: One-half pint milk, 1 egg, 3 tablespoons of flour. 
Boil the same as any mock cream. Flavor to taste. When baked 
open sides of each puff and fill with cream. If preferred use 
whipped cream. Mrs. Emil Kayser. 

SQUASH PIE 

One heaping tablespoon butter, 2 eggs, 1 teaspoon cinnamon, 

1 scant teaspoon ginger, y 2 teaspoon allspice, 1 teaspoon vanilla, 

teaspoon salt, pinch of pepper, 1 cup squash, 1 cup milk. 

Mrs. William S. McCay. 
ASTOR HOUSE MINCE MEAT 
Four pounds of lean boiled beef chopped fine, twice as much 
of chopped green tart apples, 1 pound of chopped suet, 3 pounds 
of raisins, seeded, 2 pounds of currants, picked over, washed and 
dried, J / 2 pound of citron, cut up fine, 1 pound brown sugar, 1 
quart of cooking molasses, 2 quarts of sweet cider, 1 pint of boiled 
cider, 1 tablespoon of salt, 1 tablespoon of pepper, 1 tablespoon 
of mace, 1 tablespoon of allspice, and 4 tablespoons of cinnamon, 

2 grated nutmegs, 1 tablespoon of cloves; mix thoroughly and 
warm it on the range until heated through. Remove from the 
fire and when nearly cool stir in a pint of good brandy and one 
pint of Madeira wine. Seal hot in fruit jars. 

CREAM PIES 

One and one-half pints milk, 3 tablespoons corn starch, 3 eggs, 
reserving whites of two, about y 2 cup sugar (to taste). Heat milk 
to boiling point. Mix other ingredients and stir into milk until 
thick. Line two pans with pie crust and bake. Then fill with 
mixture, frosting on top and bake light brown. For frosting, 
beat whites and add about % cup sugar. 

Mrs. John Gilbert Blue. 
RAISIN PIE 

One cup seeded raisins, 1 cup sugar, 1 cup water, 7 heaping 
tablespoons flour, small lump butter. Boil raisins in the water 
for five minutes, add flour rubbed smooth in little water, add 
sugar and boil five minutes longer. Stir in butter. Bake with 
under crust, with strips over top. Mrs. George H. Frost. 

PUMPKIN PIE 

Take medium size pumpkin, peel and cut in small pieces. 
Boil until tender; rub through colander; 6 eggs well beaten, 4 
cups of sugar, 4 teaspoons of ground ginger, 3 nutmegs, y 2 tea- 
spoon of salt. Mix together and pour into a plate lined with pie 
crust. Bake about y 2 hour. Mrs. J. W. Benson. 

84 



The HALLMARK Store 

of QUALITY 



Jewelers Silversmiths Stationers Opticians 

J. HERBERT HALL CO. 

96 East Colorado Street 



B B 



COCOANUT CREAM FILLING 

One-half cup cocoanut, 2 cups milk, 2 eggs, 1 small cup of 
sugar 1 tablespoon corn starch (little more than level). Heat 
mifk and cocoanut in double boiler, add sugar and eggs, mixed 
well together Then add corn starch. For a meringue use the 
2 egg whites and 2 tablespoons sugar.^ & ^ ^ 

NEW ENGLAND LEMON PIE 

One cup of sugar, butter size of an egg, pinch of salt, and 
cream as for cake 3 heaping teaspoons of flour, yolks of 3 eggs. 
Rub smooth in butter and sugar. Then add 1 cup of sweet milk, 
"d juice of 1 lemon, and last of all the whites of eggs beaten 
stiff Bake the crust and filling at same time, in very slow oven, 
about one hour. Mrs. Clarence A. Blood. 

MEATLESS MINCE MEAT 
One peck of green tomatoes peeled and chopped by hand, A 
neck choooed apples, 2 pounds seeded raisins, 2 tablespoons salt, 2 
Lblespoo P n P s cinnamon, 1 tablespoon cloves, 1 tablespoon nutmeg 
1 cup vinegar, 2 pounds brown sugar, 1 pound white sugar, a little 
sherry wine if desired. Cook slowly a long time, from one to 
two hours. Mrs - L - G - Franklm - 

Hot Desserts 

The proof of the pudding is in the eating.— Shakespeare. 

FRUIT PUDDING 

Two cups toasted bread crumbs, y 2 cup butter melted and 
added to the crumbs. Let stand one-half hour. One-half cup 
molasses, 1 cup seeded raisins, y 2 cup chopped walnuts, 1 tea- 
spoon cinnamon, 1 cup sweet milk, J4 teaspoon soda 1 egg beaten 
separately. Steam one hour. Mrs. L. P. Crawford. 

JELLY PUDDING 

One glass currant jelly, 2 glasses of water, 4 tablespoons corn 
starch dissolved in a little water. Boil jelly with water until 
melted Add corn starch and pour into mold. Serve : with thin 
custard sauce. Mrs. H. R. Hertel. 

o5 



WHEN BUYING APPLES 

ASK FOR 

BEAUMONT APEX brand 

AWARDED FIVE BLUE RIBBONS 

Riverside County Fair 1914 

B m 



CHESTNUT APPLES 

Mash French chestnuts steamed through colander with butter 
Take the center out of tart apples, sugar them, fill with the mashed 
chestnuts., put a bit of butter and sugar at the hole on top. Bake 
like ordinary baked apples. Serve with game course. 

Mrs. Eben P. Clapp. 
DELMONICO APPLES 
Two quarts apples, y 2 pound almonds, \y 2 dozen macaroons 
btew apples, work fine, sweeten to taste. Place layer of apples 
m buttered dish with small pieces of butter, then layer nuts and 
macaroons chopped together. Fill dish with alternate layers 
ending with apples. Bake half an hour. 

Mrs. John Gilbert Blue. 
STEAMED APPLE PUDDING 
Fill pudding dish half full of sliced tart apples. Add 2 tea- 
cups water, 1 tablespoon sugar, a little grated nutmeg, 2 teacups 
Hour 2 level teaspoons baking powder. 1 teaspoon butter Rub 
together— add enough water to make a soft dough; roll out the 
dough Have the fruit boiling hot and cover with dough. Steam 
for y 2 hour, tightly covered. To be eaten with a hard sauce. 

Mrs. George Mills. 
CARROT PUDDING 
One cup suet. 1 cup grated potatoes. 1 cup grated carrots, \V 2 
cups flour, 1 cup raisins, 1 cup currants, 1 cup sugar (brown) 1 
teaspoon cinnamon, y 2 teaspoon cloves, 1 teaspoon salt 1 tea- 
spoon soda. Steam three hours. Miss Mabel L. Gould. 

DATE PUDDING 
Three-fourths cup chopped dates, 1 cup broken nut^ 1 cup 
sugar t iy 2 tablespoons bread crumbs, 3 eggs (whites last), 1 tea- 
spoon baking powder. Bake and eat hot or cold with cream. 

Mrs. J. R. Bragdon. 

ORANGE PUFFS 

One tablespoon butter, 2-3 cup sugar, yolks of 2 eggs, 1% cups 
flour, 1 teaspoon baking powder, juice of f orange. Bake in muffin 
tins m moderate oven. 

Sauce: Whites of 2 eggs beaten very stiff, add gradually 2-3 
cup powdered sugar and then juice and grated rind of 1 orange- 
Mrs. S. N.Frey. 

PEACH PUDDING 

Soak 1 cup dried bread crumbs in 1 pint boiling milk A.dd 
I tablespoon melted butter, */ 2 cup sugar and 5 beaten eggs. Mash 
Z cups rich canned peaches, and stir into mixture. Steam two 
hours, berve with cream and sugar. Mrs. G. W Gilbert 

86 



BLACK PUDDING 

One-half cup butter, two-thirds cup sugar, creamed together; 
then add 1 cup N. O. molasses, >4 cup sweet milk, 1 teaspoon each 
of soda, cinnamon, and cloves, 1 cup raisins, iy 2 cups flour (sift 
before measuring). Last beat 3 eggs very light and stir thor- 
oughly. Steam in tight mold one hour. 

Mrs. Richard H. Alexander. 

CHOCOLATE PUDDING 

Four tablespoons butter, 1 cup sugar, yolks of 2 eggs, J / 2 cup 
milk, iy 8 cups flour, 3 teaspoons baking powder, 1 1-3 squares 
chocolate melted, % teaspoon salt, y 2 teaspoon vanilla, whites of 2 
eggs beaten stiff. Cream the butter and sugar. Add the beaten 
yolks and the other ingredients in the order named. Bake in 
angel food tin. Serve with chocolate sauce and whipped cream. 

Chocolate Sauce: Boil 1 cup sugar, y 2 cup water and a few 
grains of cream of tartar to a thin syrup. Add one square of 
melted chocolate and y 2 teaspoon vanilla. 

Mrs. A. J. Butler. 

PERSIMMON PUDDING 

One cup persimmon pulp, y 2 cup sweet milk, y 2 teaspoon 
salt, 1 tablespoon melted butter, 1 cup sugar, y A teaspoon ground 
cinnamon, 1 teaspoon vanilla, 2 level teaspoons soda, 1% cups 
flour. Beat well, pour in buttered pan, set in dish containing 
water and bake in a moderate oven one hour. Serve with whipped 
cream. Mrs. Robert E. Ford. 

LEMON PUDDING BAKED 

Ingredients for pudding for six persons. The rinds and juice 
of 2 large lemons, 8 ounces powdered sugar, y 2 pint cream, yolks 
of 8 eggs, 2 ounces almonds, 8 ounces butter melted. Mix the 
powdered sugar with the cream. Add the yolks of the eggs and 
butter which should be previously warmed. Blanch and pound 
the almonds, put these with the grated rind and juice of lemons 
and other ingredients. Stir all well together. Line a dish with 
puff paste, pour in the mixture. Bake one hour. 

Caroline Tuckey. 

GRAHAM PUDDING 

Mix well together y 2 coffee cup molasses, y 2 cup milk, % cup 
butter, \y 2 cups graham or whole wheat flour, 1 small cup raisins 
dredged, y 2 teaspoon soda, 1 beaten egg, spice to taste, nutmeg 
and cinnamon, or cinnamon and cloves ; steam 3 hours, serve with 
liquid sauce. Mrs. Chas. A. Gardner. 

JOHNNIE'S DELIGHT 

Two cups dry bread crumbs, y 2 cup molasses, 1 cup sweet 
milk with % teaspoon soda, 1 egg, 1 cup raisins, >4 cup melted 
butter, juice 1 lemon, spices to taste. Steam for two hours. Serve 
with hard sauce. Mrs. J. E. Ferry, Sierra Madre, Cal. 

STEAMED BREAD PUDDING 

One quart bread crumbs, 1 cup milk, 1 cup molasses, 2 eggs, 1 
teaspoon cinnamon, y 2 teaspoon cloves, a little nutmeg, 1 cup 
raisins, 1 cup nuts, small quarter teaspoon baking powder, 1 level 
teaspoon soda. Steam three hours. Serve with egg or wine sauce. 

Mrs. A. W. Wheldon. 

87 



SPONGE PUDDING 

Rub together to a paste a quarter cup of butter and y 2 cup 
of sifted flour. Scald a pint of milk, add a little of this to the 
paste, work in quarter of a cup of sugar; turn this quickly into 
the hot milk and stir till it forms a very thick smooth batter. 
Continue to stir for three minutes, take from the fire, cover and 
set aside till half cooled. Separate whites and yolks of 4 eggs, 
beating each till very light. Beat the yolks into the batter and 
lightly stir in the whipped whites. Turn into a deep, well-greased 
dish, stand in a pan of hot water and bake in a moderate oven 
about three-quarters of an hour, covering for the first fifteen 
minutes. Serve with a hard sauce into which has been whipped 
with much beating one crushed banana. 

Mrs. C. P. Williams. 

PUDDING SAUCE 

Two eggs ; beat yolks and whites separately until light. Add 
y 2 cup sugar, nutmeg and vanilla and beat all together until light 
and foamy. Mrs. Chas. D. Lockwood. 

ENGLISH PLUM PUDDING 

One pound suet, 1 pound currants, 1 pound stoned raisins, 1 
pound sugar, 5 or 8 eggs, y 2 a grated nutmeg, 2 ounces sliced 
candied peel, 1 teaspoon ground ginger, y 2 pound bread crumbs, 
y 2 pound flour, y 2 pint milk, 1 wine glass brandy. Chop the suet 
finely. Mix with it the dry ingredients. Stir well together, and 
add the well beaten eggs and milk. Press the pudding into a 
buttered dish. Tie in a floured cloth and boil five or six hours. 
Serve with brandy sauce. Mrs. Mary B. Richardson. 

CANARY PUDDING 

The weight of 3 eggs in sugar and butter, the weight of 2 eggs 
in flour, the rind of 1 small lemon, 3 eggs. Beat butter to a cream. 
Add sugar and finely minced lemon peel and gradually dredge in 
the flour, keeping the mixture well stirred. Beat the eggs; add 
these to the pudding. Beat all together for five minutes; put in 
a buttered mold; steam for two hours. Serve with sweet sauce 
or lemon sauce. Caroline Tuckey. 

QUEEN OF PUDDINGS 

One pint bread crumbs, 1 quart milk, 1 cup sugar, yolks of 4 
eggs, 1 tablespoon butter, 1 teaspoon extract lemon. Bake, spread 
with layer of fruit jelly. Whip whites of eggs to a stiff froth with 
1 cup granulated sugar and juice of 1 lemon, spread on top of 
pudding and brown. Mrs. Mary M. Houston. 

STEAMED PUDDING 

One-half pound bread crumbs, 1-3 pound mashed potatoes, % 
pound butter, 2 eggs, 1 teaspoon soda in cup of molasses, 2 cups 
raisins or figs. Steam three hours. Mrs. Helen M. Belford. 

BAKED BANANAS 

One-half dozen ripe bananas, peeled and scraped, cut in half 
across the middle. Place in a deep granite pan. Add y 2 cup 
sugar, y 2 cup water, small teaspoon lemon juice. Bake until soft 
and brown. Serve with meat course. If bananas are dry, more 
syrup may be needed. Mrs. David B. Gamble. 

88 



COMPLIMENTS 



of 




A FUSENOTCO 



□ ED 



PUDDING SAUCE 

Whites of 2 eggs beaten stiff, ]4 cup powdered sugar, 1 cup 
hot milk, 2 tablespoons sherry or brandy. 

Mrs. Harry Allen. 

KISS PUDDING 

One quart milk, yolks of 4 eggs, 4 tablespoons sugar, 2 table- 
spoons corn starch. Cook in double boiler until it thickens, turn 
into a baking dish. Whip the whites of 4 eggs very stiff. Add 
1 cup confectioner's sugar, 1 teaspoon vanilla. Pour over the 
pudding. Sprinkle with cocoanut. Brown in oven. There will be 
iuice enough in bottom to serve for sauce. 
J te Mrs. Stevens Halsted. 

POOR MAN'S PUDDING 

One cup seeded and cut raisins (if cut with scissors they 
are lighter than when chopped), 1 cup molasses, 1 cup milk, 1 tea- 
spoon soda, a little salt. Mix with flour until a little stiffer than 
fritters. Steam two mours. Serve with foamy sauce. Good warmed 
over, or sliced cold. Mrs. C. L. Ames. 

SUET PUDDING 

One cup suet chopped fine, 1 cup molasses, 1 cup sweet milk, 
Zy 2 cups flour, 1 cup fruit, 1 teaspoon soda. Steam two hours. 

Sauce: One cup pulverized sugar, y 2 cup butter. Stir to a 
cream Then add the beaten white of an egg and 1 teaspoon 

vanilla. Mrs - R - H « BoaL 

89 



HONEYCOMB PUDDING 

One-half cup flour, y 2 cup sugar, y 2 cup milk, 2 ounces butter 
4 eggs, 1 cup molasses, 1 teaspoon soda, a little salt. Beat yolks 
very light, combine with sugar, salt and molasses. Flour smooth 
with milk, butter (melted), whites of eggs well beaten, soda, com- 
bine. Put together and into buttered pudding dish. Bake U 
hour in not too hot oven. " 

Sauce: One cup sugar, 1 tablespoon butter rubbed to a cream 
add yolk of 1 egg. Whip 1 cup of cream, add white of 1 egg beaten 
stiff and stir into sugar. Mrs. Susie M. Hamilton 

STEAMED CHOCOLATE PUDDING 

One-fourth cup butter, y 2 cup sugar, 1 egg, well beaten, 2V A 
cups flour, 4 teaspoons baking powder, a little salt, 1 cup sweet 
milk, 2 squares chocolate (melted). Steam two hours. 

Sauce: One-fourth cup melted butter, 1 cup powdered sugar 
beaten together, 2 tablespoons cream added slowly, 1-3 teaspoon 
lemon, 2-3 teaspoon vanilla. Let same harden before using. 

Mrs. L. A. Boadwav. 
RAISIN PUFFS 

Two eggs, 1-3 cup butter, 3 teaspoons baking powder, 2 table- 
spoons sugar, 2 cups flour (scant), 1 cup milk, 1 cup chopped 
raisins, Steam half an hour in small cups. Enough for eight or 
nine. & 

.u SaUC ti? r ^ ffs: 0ne cup su £ ar -' V 2 CU P butter melted to- 
gether. Add yolks of 2 eggs, and just before serving add whites 
well beaten. Season to taste. Mrs. John Gilbert Blue 

PRUNE SOUFFLE 

One cup chopped prunes, stir in y 2 cup granulated sugar 1 
teaspoon vanilla and the whites of 3 eggs beaten stiff. Steam for 
one hour m buttered mold. Serve with whipped cream. 

Mrs. Kirk Reynolds. 
PUDDING SAUCE 

One and one-half cups pulverized sugar, yolks of 2 eggs Beat 
together until very light. Add a little sherry wine and just before 
serving add a half pint whipped cream. 

Mrs. Philip Auten. 



Cold Desserts 



"An't please your Honor," quoth the peasant, 
This same dessert is very pleasant." — Pope. 

FIG PUDDING 

One cup chopped figs, 1 cup New Orleans molasses, 1 cup 
bread crumbs, 2 cups flour (small;, 1 tablespoon melted butter 
teaspoon soda m hot water, 2 eggs, well beaten. Pour in round 
tins and steam two hour. Will keep several weeks. When served 
warm by steaming and serve with sauce. 

Sauce: One-half cup sugar, yolk of 1 egg, 1 tablespoon 
butter, 1 cup milk. Cook all together, thicken and add beaten 
whites when cool, or a hard sauce may be used. 

Mrs. Harrison B. Riley, Evanston, 111. 
90 



DATE AND PECAN PUDDING 

1 lb. dates, 1 cup pecan or English walnut meats, 1 cup sugar, 
2 well beaten eggs. Few drops vanilla extract. Chop nutmeats 
fine, and add chopped dates, then add sugar and beaten eggs. 
Spread on pie tin and bake very slowly till brown. Serve cold with 
whipped cream. This serves six people. Will keep a week. 

Mrs. Harrison B. Riley, Evanston, 111. 

CHARLOTTE RUSSE 

Line a mold with lady fingers. Brush the edges of each with 
the white of an egg ; stand them upright all around a mold. Place 
them close enough together to stick to each other. Whip 1 pint 
of cream to a froth ; flavor with Sherry ; add to Sherry 1 teaspoon 
of gelatine previously dissolved in cold water, adding a little hot 
water to melt gelatine before adding to cream. Add 2 tablespoons 
powdered sugar. Whip all together, pour in mold. Cool in ice 
chest — turn out and garnish with candied cherries and whipped 
cream. Caroline Tuckey. 

PINEAPPLE PUDDING 

One can of pineapple, 1 pint cream, 4 ounces sugar, 1 envelope 
gelatine and 1 teaspoon (Knox's) gelatine. Cut the pineapple in 
small squares, heat it with the sugar and the juice. Add the soaked 
gelatine and when it is cool, the whipped cream. When it gets 
stiff and the pineapple does not fall to the bottom, fill the mold. 
Serve ice cold with cream. Mrs. Carl Hellstrom. 

GRAPE JUICE SOUFFLE 

One pint Welch's grape juice, 1 cup white sugar, y 2 pint whip- 
ping cream, 2 tablespoons gelatine, juice of 1 lemon, whites of 4 
eggs. Dissolve grape juice, lemon, sugar and gelatine in double 
boiler. Let cool. When it begins to thicken add whites of eggs 
well beaten. Then pour half of mixture into mold, and let the 
second half stay in bowl or dish until it sets again. Whip your 
cream and mix with second half. Then pour it over the first half. 
When ready to serve it you will find the foundation a deep violet 
color with a fluffy top crust of light violet. Garnish with whipped 
cream delicately flavored with vanilla, or serve plain as preferred. 

Mrs. Elliot Gibbs. 
"3 IN 1" DESSERT 

Line a deep pie dish with crust and fill with the following 
mixture : Mix 1 cup of sugar with two heaping tablespoons of 
flour, add pinch of salt, butter the size of an egg (melted), yolks 
of 2 eggs, beat to a cream. Add juice and rind of 1 large lemon, 1 
cup of milk or water, whites of two eggs beaten stiff. Bake half 
an hour in a slow oven. Delicate cake forms on top with lemon 
filling between. May be served as a pie with meringue, as cake by 
merely frosting or as pudding by serving with lemon sauce. 

Miss Mira B. Culin. 
MARSHMALLOW PUDDING 
spoon gelatine dissolved in 2 tablespoons water. Beat eggs stiff, 
add sugar gradually, dissolve gelatine over hot water and add to 
eggs. Set on ice to harden. Serve with whipped cream flavored 
with vanilla. You could add crushed fruit or fruit juice. 

Mrs. Howard J. Fish. 

91 



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"SUNDAY DESSERT" 

Bake into a plain sponge cake in a square tin. Cut into small 
squares, splitting each square. Take 1 cup sugar and one-third 
cup of water. Boil together until it forms a soft ball in cold 
water, then pour into the stiffly beaten whites of 2 eggs. Beat 
hard, and when cool and foamy, put between and on top of the 
layers of sponge cake. Place each square on the plate on which 
it is to be served, and around it put about half a dozen extra fine 
strawberries or raspberries. The frosting should remain soft, and 
run out around the berries. This dessert should be baked on the 
day it is to be used, and should be eaten with a fork. 

Mrs. H. I. Stuart. 
CREAMED PINEAPPLE 

Nothing in the way of a sweet concoction is more delicious 
than creamed pineapple if it is properly prepared. The fresh 
fruit is best for this dish. Peel and grate one medium-sized ripe 
pineapple, then to the pulp add the juice of one lemon — which by 
the way is a pleasing addition to pineapple in any form. Have 
ready half a box of gelatine dissolved in cold water. Strain into 
the fruit and sweeten to taste. Turn into a mold and let partially 
congeal. Meanwhile, dry-whip a pint of rich cream. When the 
fruit and gelatine mixture begins to thicken fold in the cream and 
return to the refrigerator to become firm. Remove and serve with 
cream and sugar. Mrs. W. A. Edwards. 

92 



CARAMEL CUSTARD 

Four cups scalded milk, 5 eggs, y 2 teaspoon salt, 1 teaspoon 
vanilla, y 2 cup sugar. Put sugar in omelet pan, stir constantly 
over hot part of range until melted to a syrup of light brown 
color. Add gradually to milk, being careful that milk does not 
bubble up and go over, as is liable on account of high temperature 
of sugar. As soon as sugar is melted in milk, add mixture gradually 
to eggs slightly beaten; add salt and flavoring, then strain in 
buttered mold. Bake as custard. Chill, and serve with Caramel 
Sauce. 

Caramel Sauce: One-half cup sugar, y 2 cup boiling water. 
Melt sugar as for Caramel Custard, add water, simmer ten minutes ; 
cool before serving. Mrs. F. H. Randall. 

MARSHMALLOW PUDDING 

One-fourth pound blanched almonds, 1 dozen marshmallows, 

1 dozen candied cherries, y 2 dozen macaroons, 1 pint whipped 
cream, 1 round tablespoon gelatine, *4 cup cold water, % cup 
boiling water. Run almonds and macaroons through meat chopper 
or grinder, cut up finely the marshmallows and cherries, soak the 
gelatine in the cold water until soft, then pour over the hot water, 
add y 2 cup sugar, let cool and stir in whipped cream and other 
ingredients. Flavor with wine or brandy or vanilla. 

s Mrs. J. A. Horrell. 

DATE PUDDING 

One cup chopped dates, 1 cup English walnuts, 2-3 cup sugar, 

2 tablespoons bread crumbs, 2 tablespoons flour, 1 teaspoon baking 
powder, 2 eggs. Mix sugar, flour and baking powder together. 
Add dates, walnuts and bread crumbs. Add well beaten eggs last. 
Place in pan of hot water. Bake 20 minutes. Serve with ice 
cream. Mrs - H - s - Boice - 

FRUIT CREAM 

Peel 4 bananas and rub through a sieve, add pulp and juice 
of 2 oranges, 1 tablespoon lemon juice, 1 tablespoon Sherry wine, 
2-3 cup powdered sugar, and V/ A tablespoons granulated gelatine 
dissolved in *4 cup boiling water. Cool in ice water, stirring con- 
stantly, and fold in whip from 2 cups cream. Add 1 cup candied 
f ru it Mrs. Howard Huntington. 

ORANGE SHORTCAKE 

Bake an ordinary shortcake in a square tin. Cut into squares, 
splitting each square while warm. Whip y 2 pint cream and add 
to this 1 cup sugar and 6 medium-sized oranges, peeled and cut 
into small dice. Beat this all, well together, and spread between 
layers, also on the top. Serve what remains as a sauce for the 
ca ke Mrs. H. I. Stuart. 

PRUNE PUDDING 

One pound prunes, 2 cups cold water, y 2 cup boiling water, 
y 2 box gelatine, y 2 cup sugar, y 2 cup lemon juice. Soak prunes 
several hours in 2 cups cold water, remove stones, add boiling 
water, soak gelatine in y 2 cup cold water, dissolve in hot liquid, 
add sugar, lemon juice, then strain and add prunes. It should be 
firm with prunes. Serve with whipped cream flavored with Sherry 
w i ne Mrs. W. A. Munsell. 

93 



SNOW PUDDING 

Dissolve y 2 box of gelatine in 1 cup of warm water. Add 1 
cup of boiling water, the juice of 2 lemons, and 2 cups of sugar. 
When it begins to congeal, add the beaten whites of 4 eggs, and beat 
all thoroughly together. 

Sauce: Scald 1 pint of milk. Beat the yolks of 4 eggs with 
Yz a cup of sugar, and y 2 teaspoon of salt. Add this mixture to 
the scalded milk, and stir until slightly thickened. When cool, 
flavor with 1 teaspoon of vanilla or wine. 

Mrs. J. Winslow Chick. 
BAKED PEARS 
Twelve large pears, 1 cup sugar, 1 tablespoon molasses, y 2 
lemon sliced, 1 pint water. Bake in a covered earthen dish for 
2y 2 hours. Serve cold with whipped cream. 

Mrs. Edward M. Mackey. 
STRAWBERRY MERINGUE PIE 
To whites of 6 eggs beaten stiff, add U/ 4 cups powdered sugar, 
add y 2 teaspoon vanilla. Bake in round cake pan in moderate 
oven. Separate as a cake and fill inside with mixture of 1 quart 
strawberries and 1 bottle whipped cream. 

Mrs. H. H. Kingsbury. 
APPLE FLOAT 
Three large apples baked, 1 cup sugar, grated lemon, white 
of an egg. Scrape pulp from apple, add sugar and lemon. When 
cold add white of egg and beat one-half hour, or till white. Serve 
with boiled custard or whipped cream. Mrs. Theodore Welch. 

RICE PUDDING 
Two cups rice, y 2 cup sugar, 1 tablespoon butter. After rice 
is cooked and water poured off, add butter and sugar and let stand 
until cold, then fold in y 2 pint cream whipped and serve with 
maple syrup and chopped English walnuts. Mrs. H. S. Boice. 

PRUNE WHIP 
One-fourth pound prunes, boiled down, shredded or chopped, 
or put through colander, y A cup chopped nuts, whites of 2 small 
eggs beaten to a stiff froth. Sweeten and flavor with vanilla to 
taste. Beat all together. Serve in small glasses with whipped 
cream on top. In cooking the prunes, allow all the juice to be 
absorbed into them. Mrs. Benjamin E. Page. 

RICE PUDDING 
One-half cup of rice, boiled in water, one-half hour in open 
kettle. Drain through colander. Butter deep pudding dish. Put 
rice in about one inch thick. Add a fe wraisins to the rice. Beat 
three eggs with y 2 cup of sugar, 3 cups of milk added to eggs and 
sugar. Pour on top of rice. Do not stir the rice. Sprinkle top 
liberally with cinnamon. Mrs. DeWitt C. LeFevre. 

CARAMEL PUDDING 
One quart milk, 1 cup sugar, 3 eggs, 4 teaspoons corn starch, 
1 teaspoon vanilla, a pinch of salt. Brown sugar to a dark brown 
in a skillet, add milk and stir until sugar is dissolved. When milk 
is at boiling point add salt and corn starch made wet in a little 
cold milk. Beat in yolks and let all come to a boil. When cold 
add whites whipped with cream. Mrs. J. D. Condit. 

94 



PHONE COLORADO 69 

The Royal Laundry Co. 



Wet Wash - Dry Cleaning 
Finished Rough Dry 

Shoe Repairing 

B B 

LEMON CUSTARD 

Yolks of 2 eggs creamed with 1 cup sugar, 1 tablespoon flour, 
pinch of salt. Mix dry ingredients, add 1 cup of milk, the grated 
rind and juice of 2 lemons. Cook in double boiler until it thickens. 
Dice two bananas in individual dishes. Pour the custard over 
this, and for a meringue, use the beaten whites to which has been 
added 2 tablespoons of bar sugar. Heap on custard. Serve ice 
cold with a cherry on top. Mrs. Robert Sorver. 

NUTTED CREAM 

Cover y 2 box of Plymouth Rock or Knox gelatine with y 2 tea- 
cup of water and soak y 2 hour. Whip \y 2 pints of cream and add 
to it 4 tablespoons of chopped English walnuts and 24 CU P of 
powdered sugar, teaspoon of vanilla. Pour 3 or 4 tablespoons of 
hot water over gelatine and stand it over kettle until it is dissolved, 
pour this over cream and begin at once to stir. Mold on ice and 
cut in slices to serve. Nice to sprinkle nuts on top when serving. 

Miss Ada Breckenridge. 
GOOSEBERRY FOOL 

Top and tail 1 quart gooseberries, put into a stew pan with 1 
pine sugar and y 2 cup water. Cook until all are well done. Then 
strain through a sieve. To the pulp when cold add a small pinch 
of carbonate of soda and 1 pint whipped cream and serve. 

Caroline Tuckey. 

WINE JELLY 

One-half box of gelatine, juice of 1 lemon, y 2 cup of cold water, 
1 cup of sugar, 1 pint of boiling water, 1 cup of Sherry or Port wine. 
Soak the gelatine in cold water 15 minutes, or until soft. Add the 
boiling water, lemon juice, sugar, and wine. Stir well and strain 
through a fine napkin into a shallow dish. Keep on ice until hard. 
When ready to serve, cut in cubes or diamonds, or break up lightly 
with a fork. Serve with whipped cream. 

Mrs. J. Winslow Chick. 
SPANISH CREAM 

One package of Knox's gelatine, \y 2 pints milk, 3 eggs. Dis- 
solve the gelatine in the milk, then stir in the yolks, and a cup of 
sugar, cook, but be careful and not let it curdle. Stir in the 
whites of the eggs after being well beaten. Put in a mold to cool. 
Makes 1 quart. Mrs. Frederick Gleason. 

95 



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B El 

MOST DELICATE CUSTARD FOR INVALID 

One pint milk, yolks of 4 eggs, 4 teaspoons sugar, a little 
vanilla and pinch of salt. When mixing have milk hot. Steam 
four or five minutes. Mrs. Edward M. Mackey. 

BANANA FLUFF 
Two bananas, 24 cup light brown sugar, beaten together with 
egg beater, white of 1 egg beaten stiff and whipped into the 
other. Dissolve 1 tablespoon gelatine in a little cold water. Stand 
cup in boiling water to melt. Beat into mixture. Put in sherbet 
glasses in refrigerator. Serve with whipped cream. 

Mrs. Henry Doty. 
MACAROON WHIP 
Whip a cup of cream and sweeten to taste. Slice two bananas, 
and break up a dozen macaroons. Just before serving stir these 
into the cream. Mrs. J. L. Mothershead. 

CUSTARD FOR THREE SMALL CUPS 
One egg, 1 cup milk, 1J4 tablespoons sugar, pinch salt, trifle 
grated nutmeg. Mrs. F. C. Morgan. 

RICE PYRAMIDS 
Two cups of cream, 1 cup cold boiled rice, 1 small cup granu- 
lated sugar, 2 teaspoons gelatine, 1 tablespoon Sherry. Whip 
cream until stiff, add rice, sugar and gelatine, dissolved. Just 
before putting into individual molds add Sherry. Serve with 
crushed fruit. Mrs. J. C. Trask. 

MOULVERN PUDDING 
Take a convenient size pudding bowl. Line it with slices of 
stale bread. Bring to a boil 1 pint of raspberries, together with 
Yi pint of sugar. Pour into bowl, cover top with a slice of bread. 
Press down with a saucer, put in ice box to cool for some hours. 
Turn out when ready for use; pour over it 1 cup of whipped 
cream. Caroline Tuckey. 

FLOATING ISLAND 
One and one-half cups milk, y 2 cup sugar, yolks of 4 eggs. 
Heat milk, add sugar and eggs well mixed. Cook in a double 
boiler until it begins to thicken. Chill. Add 1 teaspoon lemon 
extract. Make a meringue with whites 4 eggs and 4 tablespoons 
sugar and 1 teaspoon vanilla. Put custard in a glass bowl with 
meringue on top. Mrs. F. Bruce Wetherby. 

96 



FAIRY FLUFF 

Use y A cup sugar, yolks of 4 eggs, juice of 1 lemon and 2 
oranges. Cook till thick as custard, then fold in the stiffly beaten 
whites of the eggs and cook one minute. Pile in sherbet cups to 
C ™ 7A Mrs. H. M. Griffith. 



Frozen Desserts 

"Then farewell heat and welcome frost." 

— Merchant of Venice. 

MRS. VISSCHER'S FROZEN PUDDING 

One generous pint of milk, 2 cups granulated sugar, scant y 2 
cup flour, 2 eggs, 2 tablespoons gelatine, 1 quart cream, 1 pound 
French candied fruit, 4 tablespoons wine. Let the milk come to 
a boil. Beat the flour, 1 cup sugar and the eggs together and 
stir into the boiling milk. Cook 20 mintues and add the gelatine 
which has been soaking one or two hours in water enough to 
cover it. Set away to cool. When cool, add the wine, sugar and 
cream. Freeze ten minutes, then add the candied fruit and finish 
freezing. Take out the beater, pack smoothly and set away for 
an hour or two. When ready to serve, dip the tin in warm water, 
turn out the cream and serve with whipped cream heaped around. 

Mrs. F. Bruce Wetherby. 

MANHATTAN PUDDING 

One and one-half of orange juice, y 4 cup of lemon juice sweeten- 
ed quite sweet, y 2 pint of whipped cream, two-thirds cup of Eng- 
lish walnuts chopped, J / 2 cup of powdered sugar, 1 tablespoon 
vanilla. Let stand packed in ice for three hours, use plenty of 
ice and salt. Serve seven people. Mrs. J. A. Horrell. 

MAPLE MOUSSE 
Beat yolks of 6 eggs very light, pour over them y cup of maple 
syrup made very hot (almost boiling). Put in double boiler and 
stir constantly until they thicken, then remove and beat until 
cool. Add y 2 pint cream, also the whites of the eggs beaten very 
stiff, and stir very lightly in custard. Pour into mold and pack 
in ice and salt for at leat 4 hours. Mrs. J. Perry Wood. 

FLORENTINE LOAF 
One pint strawberry or raspberry juice, strain and sweeten. 
1 pint whipped cream whipped until very stiff. Sweeten and 
flavor with vanilla. Put berry juice into mold with whipped cream 
on top. Handle carefully to prevent mixing. Pack in ice and 
salt to remain three hours. 

Mrs. J. E. Ferry, Sierra Madre, Cal. 
LEMON MILK SHERBET 
Bring to the boiling point in double boiler, 1 quart milk, 2 
cups sugar, and grated rind of one lemon ; set aside to cool. When 
cold, strain into the can of the freezer, pack the salt and ice around 
and turn crank for about 10 minutes. Now open freezer and add- 
whites of 3 eggs well beaten and juice of three lemons. Turn the 
crank again until sherbet has been frozen, then set away to ripen. 

Mrs. B. Marshall Wotkyns. 

97 



PURE ICE FROM DISTILLED WATER 



PASADENA ICE COMPANY 



COLD STORAGE FOR FURS, FABRICS AND 
ALL KINDS OF PERISHABLE GOODS. 



b a 



PEACH ICE CREAM 

Make a boiled custard with 4 eggs, 1 cup granulated sugar 
and 1 quart milk. When custard is cold add 1 quart of rich cream, 
also 2 cups of finely shredded peaches (shred with a silver fork). 
Add one 1 sugar to peaches and freeze hard. Fresh peaches are 
best, but canned peaches are very good, omitting the juice. 

Mrs. Masters. 
CHOCOLATE ICE CREAM 
Three pints cream, 1 pint milk, 2 tablespoons grated choco- 
late, mixed with 6 tablespoons sugar. When partly frozen, add 
2 well beaten eggs. Mrs. Masters. 

MARSHMALLOW ICE CREAM 
One quart cream, 1 quart milk, \y 2 cups sugar, 1 pound 
marshmallows. Cover marshmallows with milk, and let stand one 
or two hours, shred with two forks and use any flavoring and 
freeze. Mrs. Geo. E. Waldo. 

FROZEN PUDDING 
One quart cream, cup sugar, cup rum, 1 cup candied 
fruit, 8 lady fingers. Cut fruit in pieces and soak several hours 
in brandy to cover. Mix cream, sugar and rum, then freeze. Line 
a two-quart melon mold with lady fingers, crust side down ; fill 
with alternate layers of the cream and fruit, cover, pack in salt 
and ice, and let stand two hours. Brandied peaches cut in pieces, 
with some of their syrup added, greatly improves the pudding. 

Mrs. Howard Huntington. 

98 



The Chocolate Shop 

20 E. COLORADO STREET 

PASADENA 

731-33 SO. BROADWAY 
219 W. SIXTH STREET 

LOS ANGELES 

REFRESHMENTS 
The Home of Fine Chocolates 

Lunches 1 1 :30 to 2 p. m. Dinner 5:30 to 7:30 p. m. 

n a - 

STRAWBERRY ICE CREAM WITH MARSHMALLOWS 

One pint strawberry juice, 1)4 cups sugar, 1 quart thick cream 
1 oint thin cream. Freeze cream first. Then cut J4 pound soft 
marshmallows in three pieces each and fold them in the cream 
after it is frozen. Mrs - A ' A ' Llbb y* 

PHILADELPHIA CARAMEL ICE CREAM 

Custard: One cup white sugar, 1 large spoon flour mixed 
with sugar, 2 eggs beaten in a little milk, about a cup full. Cook 

in double boiler. 

For the caramel take 1 cup brown sugar, 1 tablespoon water 
and brown thoroughly in a skillet. Mix slowly a little at a time 
with the custard. When it is cold add the vanilla and 1 quart 
of cream, then freeze for about three hours. Serve in glasses with 
whipped cream and crushed nuts on top of the crearrL 

PF Mrs. Matt S. Hughes. 

RASPBERRY CREAM 

One pint whipping cream, V/ 2 cups fresh raspberries 1 cup 
cut marshmallows, white of 1 egg. Chill cream whip until thick, 
then fold in the stiffly beaten white of 1 egg, and sweeten to taste. 
Have ready the raspberries and marshmallows, sprinkle them 
through the cream, arrange on a chilled serving dish and put on 
the ic | Mrs. Elliot Gibbs. 

APRICOT ICE 

One can apricots, y 2 lemon, 1 pint sugar, 1 can water. Use 
can of apricots with the skins on. Put through a colander Ml 
can with water and pour over skins through colander. Add lemon 
and sugar. Let stand on ice till sugar is dissolved. Freeze stilt. 
After frozen, it may be beaten for ten minutes to make smooth 
and creamy. _ Mrs. S. N. Frey. 

ORANGE SHERBET 

One and one-half quarts of milk, 1 pint of cream, 1 quart of 
sugar, 10 oranges, 3 lemons. Put milk, cream and sugar into 
freezer and freeze until mushy, add fruit juice and finish treez- 
ing All milk may be used instead of cream with excellent results. 
This makes one gallon. Mrs. Albert E. Edwards. 

LEMON ICE 

Four cups water, 2 cups sugar, y 4 cup lemon juice. 

Mrs. B. Marshall Wotkyns. 

99 



PEACH SHERBET 

Melt three cups of sugar in one cup of hot cream. When cool 
add three cups milk and one-half cup lemon juice. When partly 
frozen add one pint of peach pulp. Let stand two hours at least. 

Mrs. Clara H. Chase. 
PINEAPPLE SHERBET 
One pint of grated pineapple, 1 pint of sugar, 1 pint of cold 
water. One tablespoon of gelatine, with sufficient cold water to 
soak it. Let stand one hour. After which pour over it one cup of 
boiling water. Mix cold water and sugar together, add pineapple. 
Mix well with gelatine and freeze. Mrs. DeWitt C. Le Fevre. 
FROZEN MARSHMALLOW PUDDING 
Melt one 25c package of marshmallows in a double boiler. 
Dissolve one tablespoon of granulated gelatine in cold water, then 
mix it in a little hot water. Set on ice, when it begins to thicken, 
beat in the dissolved marshmallow. Then fold in one pint of thick 
cream whipped stiff. Flavor with almond. Pour into a melon 
mold. Pack in ice and salt for three hours. Rosa Bell. 

CARAMEL ICE CREAM 
One cup sugar, 2 eggs, one-third cup flour, quart of milk. Cook 
in double boiler stirring until it thickens slightly. Put \y 2 cups 
sugar in iron skillet over a very low fire. Stir constantly until 
it melts. Stir this into the hot custard. Let cool, then add 1 pint 
of cream and freeze. This amount makes about 2y 2 quarts. 

Mrs. L. M. Abbott, Ontario, Cal. 
MAPLE MOUSSE 
Beat 3 eggs, add 1 cup maple syrup and stir on fire until it 
thickens. Add 1 pint whipped cream. Put in freezer and freeze 
without stirring or turning. Add nuts if desired. 

Mrs. W. K. Hurff. 
MARSHMALLOW MOUSSE 
One-half pound marshmallows, y 2 pound nuts chopped, 1 table- 
spoon of Sherry wine, 1 pint cream whipped. Cut marshmallows 
in quarters, soak in sherry and add to whipped cream. Pack in 
ice and salt and let stand two hours. 

Mrs. MaryTorrance. 
BAKED ALASKA 

. Whites of 6 eggs, 6 tablespoons of powdered sugar, 1 quart 
brick of ice cream, thin sheet of sponge cake. Make meringue of 
eggs and sugar, cover a board with white paper, lay on sponge 
cake, cut brick of ice cream in half, lengthwise, turn on cake,( which 
should extend one-half inch beyond cream), cover with meringue 
and spread smoothly. Place on oven grate and brown quickly in 
hot oven. Garnish with Maraschino cherries and angelica, or 
set on fire before bringing to table. The board, paper, cake, and 
meringue are poor conductors of heat and prevent the cream from 
melting. Slip from paper on ice cream platter. 

Sponge Cake: Two eggs beaten lightly, % cup granulated 
sugar, pinch salt, 4 tablespoons of hot water, 1 cup flour, 1 teaspoon 
baking powder, flavoring. Use Dover egg beater and beat thor- 
oughly as ingredients are added. Spread in unbuttered dripping 
P an - Mrs. K. A. Wyckoff. 

100 



MAPLE MOUSSE 

Four egg yolks, 1 cup maple syrup, 1 cup whipping cream. 
Beat yolks and syrup together and cook, stirring until it thickens 
Place the dish in a pan of cold water and beat until cold. Beat 
the cream to a stiff froth. Fold the 2 mixtures together. Pack in 
salt and ice for 3 hours. " . 

Mrs. R. R. McCrea, Vancouver, B. C. 

MOUSSE 

Three-fourths cup granulated sugar, y A cup water. Boil until it 
strings 1 pint whipped cream, 6 macaroons (rolled), whites of 
three eggs. Beat eggs, add hot syrup, and beat gently. When 
svrup is cold add the whipped cream, the rolled macaroons and 
teaspoonful of vanilla. Pack in freezer and let it stand three 
or four hours. Mrs. William F. Knight. 

LALLA ROOKH 

Yolks of two eggs well beaten with two teaspoons of sugar 
heaped, 2 tablespoons of wine, 1 cup of rich cream, whites of 2 
eggs beaten Freeze to a mush. Brandy or rum may be added in 
as large quantities as you wish and improves the flavor as the 
wine is not quite strong enough. Mrs. B. Marshall Wotkyns. 
SHERBET— THREE OF A KIND 

Three cups boiling water, 3 cups granulated sugar whites of 
three eggs, 3 lemons, 3 oranges, 3 bannanas, or 3 of any kind 
of fruit. Pour boiling water over sugar, when cold add fruit put 
through strainer, when partly frozen add whites of eggs. 

b Mrs. C. A. Krape. 



Chafing Dish Receipts 

"Good genius of the chafing dish, 
Yield to the magic of our wish! 
Dance flames ! Odors rare ascend, 
Delight our senses with a subtle blend 
Regaled with dainties superfine, 
We bow before the household shrine. 

WELSH RAREBIT 

One teaspoon of flour, one heaping teaspoon of butter. Blend 
the two in a sauce pan over fire. Add 1 cup of milk. Season rather 
highly with salt and pepper. When it is boiling hard, add 1 heap- 
ing cup of grated cheese, and one well beaten egg yolk. Just before 
serving add the stiffly beaten white of an egg. Serve on hot toast 
or crackers. Mrs. John Perry Wood. 

CREAMED TRIPE AND OYSTERS 

One pint of well cooked tripe (fresh), cut up in small pieces. 
Add this to a rich cream sauce to which has been added the liquor 
from a pint of oysters. Just before serving add 1 pint of oysters 
and cook until the edges curl. The same recipe can be used sub- 
stituting boiled onions for the oysters. 

Mrs. Clara B. Hazen. 

101 



Quality Central Market 

J. W. GUSTAVSON, Prop. 

WHOLESALE and RETAIL 
Meats, Poultry, Game in Season Fish, Oysters, Lobsters, Crabs 

Phone Colorado 1100 
12 W. Colorado Street, PASADENA 

====================== a a 

CHICKEN a la KING 

Two cups of white sauce, 2 teaspoons paprika, add 1 cup 
Sherry, breasts of 3 cooked chickens cut in inch dice, y 2 cup large 
capers, 2 cups mushrooms, truffles to taste, y 2 cup pimientoes. 
Serve in chafing dish with triangles of toast. 

Mrs. Edward Duff King. 
ENGLISH MONKEY 
One cup grated cheese, 1 cup milk, 1 cup bread crumbs, 1 egg, 
salt and pepper (red). Melt cheese in chafing dish or double boiler. 
Mix milk, egg and bread crumbs and add to melted cheese. Season 
with salt and paprika. Serve on toasted creackers. 

Mrs. Percy Griffin. 

DREAM CAKES 

Make bread and butter sandwiches with a thin slice of cheese 
in each. Put a little butter in chafing dish and when hot put in 
the sandwiches. Brown on both sides. 

Mrs. Elias Allen Ford. 
SARDINE NEWBERG 

One half pound sardines. Remove the skin and break into 
pieces. Add to this 2 tablespoons melted butter, y 2 teaspoon papri- 
ka, cup shrerry wine. Cover and allow to become very hot. Add 
yolks of 4 eggs well beaten and 1 cup of cream. Stir until it thickens. 
Serve on rounds of soft toast. Mrs. Edward F. Robbins. 



Preserves, Jellies and Pickles 

Here is fruit for an epicure meet, 
Canned and pickled and smothered in sweet, 
The wealth of summer's mellow prime 
To cheer the dearth of winter's time. 

CRANBERRY MARMALADE 

Pour boiling water over 1 quart cranberries. Let stand till 
cool. Pour off the water and add 1 pint hot water. Boil hard 10 
minutes and strain. Then add 1 pound granulated sugar that has 
been heated in the oven. Boil again 5 minutes and pour into mold. 

Mrs. M. C. Treat 

102 



MINT AND APPLE JELLY 

Two cups of packed mint leaves, 1 cup boiling water pour over 
leaves and steep for fifteen minutes. Strain and add this to two 
auarts o"crab apple juice, or juice from any tart apples Proceed as 
fo any jelly adding sugar at usual time. When cooked and ready 
to leave the stove add enough green vegetable coloring to make 
rSate green tint. Put up in small glasses Is delicious and 
attractive for invalids tray. 

MINT JELLY 

Make enough Bellefleur apple jelly to fill about 12 glasses. 
When ready to pour out, take 3 tablespoons of the jelly and mix 
with it about J* of a teaspoon of green vegetable coloring. Stir 
until dissolved Id add 1 tablespoonful of spearmint flavoring. Mix 
this ^ with the whole of the apple jelly by stirring slowly and allow 
Urboil about 5 minutes longer, as the -ng^jj^togj- the 
ielly. 

ORANGE MARMALADE 

Weieh the whole amount of oranges, and take an equal amount 
of suear ooundTor pound. Grate the skin of half of the oranges the 
yellow part only Take off skin of the other half and discard. Peel 
off alT the white "fuzzy" skin of all the oranges. Press out all the 
juice an/pour onto sugar, boil these together five = (5 minute then 

b &«W swssvs 23rt* r |rated skin 

ofabout rlLe famous, improves the flavo, v especia gnf oranges are 
sweet 

ORANGE MARMALADE 

Twelve oranges, 6 lemons. Slice oranges thin. Cut each slice 
in about 4 Pieces Peel lemons and slice them and remove all seeds. 
To every pSowl of fruit, add 3 pints of water and set away over 
nieht then boil 45 minutes, without cover, unti tender. To every 
potd of mixture add 1 pound of sugar. Boil again* ^unutes 
with cover off and skim. Mrs - W alKer - 

SPICED GRAPES . 

Select perfect grapes, wash thoroughly, remove skins. Stew 
the pulp Strain out seeds. Put pulp and skins together, and to 
each five Dints add four pints of brown sugar, and a bag contain- 
ing cloves' cinnamon and'allspice. Boil mixture half an hour, and 

seal in iars Mrs - C Mas0n KmnC- 

seal in jars. qraPE AND NUT COMPOTE 

Ten pounds Muscat grapes, 7 pounds sugar, 2 pounds .English 
walnuts Take grapes from stems, wash thoroughly, cut in side 
Tnd remove seeds 8 Add half the sugar and cook thirty minutes add 
rrmainTnrsugar and cook until a little cooled in a saucer is thick 
S y S Add nuts cut in pieces. Cook with nuts about ten min- 
utes drapes best in September. Mrs Albert E. Edwards. 
V S j5 IC ED CURRANTS 

Four quarts currants, 4 quarts sugar, cup vinegar 2 table- 
spoons cinnamon, 1 tablespoon cloves, 1 tablespoon allspice. Mash 
currants, add the vinegar and spices tied in thin muslin bags. Boil 
hard 20 minutes. Add sugar and boil till jelhe* ^ g 

103 



SPICED CONCORD GRAPES 

Squeeze pulp from skins of 7 pounds grapes and put pulp in 
a kettle to heat. Strain through a sieve to remove seeds Add 
skins and strained pulp, then add 3 and one-third pounds brown 
sugar, 1 tablespoon ground cloves, same of ground cinnamon and 1 
pint vinegar. Boil slowly about 1 hour. Weigh grapes before re- 
moving seeds. Mrs< H T Fuller> 

CURRANT BAR-LE-DUC 

Get large currants and stem without breaking. To each pound 
of currants use 3 pounds sugar; take ordinary currants and bruise 
while warm until you have 1 pint of juice. Put 1 cup of juice in 
kettle and add the 3 pounds sugar. Bring slowly to a boil and skim 
very carefully. After boiling 5 minutes, drop in carefully 1 pound 
of the large currants and simmer 5 minutes. Take out without 
breaking and boil syrup down 5 minutes or longer, if not very thick 
Skim and strain through hot cloth over the currants. Put in small 
jelly glasses and seal when cold with paraffine. Make small quantity 
at a time to avoid crushing. Gooseberry Bar-le-duc is made the 
same way. Mrs< w H Roberts> 

QUINCE HONEY 

3 pints of sugar, 1 pint of water, 3 quinces cut like shoe string 
potatoes (not peeled.) Heat to boiling, then boil steadily 30 min- 
utes. Seal in jelly glasses. Mrs. Richard H. Alexander 
BLACKBERRY AND LOGANBERRY MARMALADE 
lake two boxes of blackberries to one box of loganberries 
Mash berries together, boil until soft, adding a very little water 
if necessary. Put through a sieve to remove seeds. Take equal 
parts of sugar and pulp and boil about thirty-five minutes. 

Mrs. F. Bruce Wetherby. 
CHUTNEY SAUCE 
Twenty-four tomatoes, 4 large onions, 10 small green peppers, 
3y 2 cups vinegar, one-fifth pound raisins, 2 cups garnulated suW 
2 ounces ginger root, 1 teaspoon cinnamon, 1 teaspoon cloves! 
4 tablespoons salt. Boil slowly three and one half hours. 

Mrs. G. G. Guyer. 

PEACH CHUTNEY 

Three pounds peaches, 5 pounds chopped apples, 1 pound 
raisins, 1 pound currants, 1 onion, 1 red pepper, 2 pounds sugar, 1 
quart malt vinegar, 2 teaspoons of cinnamon, 2 teaspoons ginler 2 
teaspoons of salt, 1 teaspoon of cloves. Cook together for two 
hours. Fine for cold meats. Mrs. P. S. Honberger 

TOMATO RELISH 

Twelve large tomatoes, 2 green bell peppers, 2 onions, 2 cups 
oi sugar, 2 cups weak vinegar, 2 heaping tablespoons salt, 1 tea- 

^°L? nna T n ' 1 £ ea ^ oon ^ngcr. Chop all ingredients fine 
and boil one hour. Seal. Mrs. Elias Allen Ford 

CHILI SAUCE 

Eighteen large tomatoes peeled and cut fine, 4 large onions 
chop fine 4 green peppers, chop fine, 1 teacup of sugarf2^ cups 
vinegar 2 heaping teaspoons salt, 1 teaspoon cinnamon, 1 tea- 
spoon cloves. Boil until it thickens, then put up in jars. 

Mrs. Ester Mack. 

104 



GINGER PEAR 

Use a hard pear. Four pounds pears sliced very thin like chips, 
4 pounds sugar, 1 pint water, iy 2 ounces ginger root broken into 
bits, grated rind of 2 lemons, juice of 2 lemons. Boil till fruit is 
clear and syrup thick. Mrs. S. Hazard Halsted. 

CURRANT CONSERVE 
Juice of 5 pounds of curants, 4 pounds sugar, iy 2 pounds raisins 
seeded and chopped, 3 oranges soft pulp and juice, the peel chopped 
in small pieces, if oranges are large the peel of two is sufficient. 
The whole coked 15 minutes. Mrs. L. S. Roberts. 

APRICOT MARMALADE 
Peel 3 pounds of apricots and cut in half. Take half this weight 
in sugar and cook until soft. Shred one pineapple and cook with }i 
its weight in sugar. Put together, cook and seal in glasses. 

Mrs. Helen M. Belford. 

TOMATO KETCHUP 

To three pecks of tomatoes, six large onions, one ounce each 
of whole cloves, allspice and peppers. Boil slowly five hours, and 
then rub it all through the sieve dry. After it is strained, put in a 
pint of vinegar and a cup of salt, and then let it boil one hour, then 
bottle up hot. Soak the spices in the vinegar over night. Put the 
spices in a muslin bag. Mrs. Walter Raymond. 

APRICOT PICKLES 
Seven pounds of light brown or granulated sugar, iy 2 pints 
cider vingar, 12 whole cloves, 1 teaspoon cayenne pepper. Let 
syrup boil up well, add fruit and allow to cook not over five 
minutes, then place fruit in jars. Cover with the hot syrup im- 
mediately and seal. This will put up sixteen pounds of fruit. 
Prick the apricots with a sharp fork before putting into the syrup. 

Mrs. Fred Elmer Wilcox. 
TOMATO MINCE MEAT 
One peck green tomatoes, chopped fine. Drain, and measure 
the juice. Add as much water as juice, return juice to chopped 
tomatoes and boil until done. Add five pounds brown sugar, two 
pounds chopped raisins, two tablespoons each of cinnamon, cloves, 
allspice, nutmeg, salt. Boil twenty minutes. Add one cup vinegar 
and cook until desired thickness. Mrs. C. L. Ames. 

PEPPER HASH 
Twelve red peppers, 12 green peppers, 15 white onions, \y 2 
tablespoons salt, 1 pint vinegar, \y 2 cups sugar. Chop peppers fine. 
Cover with cold water and let come to a boil, then drain. Add 
onions chopped fine. Heat to boiling point the vinegar, salt and 
sugar, and pour over peppers and onions. Fill jars and seal. 

Mrs. James Hetherington. 
PICKLED PEPPER HASH 
Wash and dry five large green peppers and one red one. 
Cut them open and remove seeds, then chop the shells fine. Take 
a good sized head of cabbage, remove all imperfect leaves, cut up 
fine and mix well with peppers. Add two tablespoons of brown 
mustard seed, three tablespoons of salt, one of sugar, and enough 
vinegar to cover whole. Stir well together and put in pickle bot- 
tles. This is ready to use in two days. Mrs. E. D. Kennedy. 

105 



WATERMELON RIND PICKLE 

Use thick rind only. Weigh the rind. Let stand over night 
in salt water, then boil in clear water adding a teaspoon of pow- 
dered alum five minutes before removing from the fire Drain 
off the water. For 10 pounds fruit, \y 2 pints vinegar, 6 pounds 
sugar, 3 sliced lemons, y 2 dozen pieces of whole ginger, three bags 
the size of walnuts of powdered cloves, powdered cinnamon and 
powdered allspice. A hand of whole spices of the same. Boil until 
lt clears - Mrs. Stevens Halsted. 

SPICED FIGS 

Seven pounds fruit, 5 pounds sugar, 1 pint vinegar, 1 table- 
spoon whole cloves and allspices, few pieces of stick cinnamon a 
little ginger root, and sliced lemon. Put vinegar, sugar and spices 
on fire, cook till sugar is a syrup, then add fruit, lemon and ginger 
If fruit is very ripe and there is too much juice, take out fruit and 
let syrup boil. Mrs> p R Rowland . 

SWEET PICKLE 

One quart vinegar, iy 2 quarts of sugar, 1 gallon of fruit, 2 
teaspoons cloves, 4 tablespons cinnamon. Heat sugar and vinegar 
and pour over fruit for 7 morning. The fourth day put in the spice 
tied in bags. Seal hot. Mrs. Mary B. Richardson. 

INDIAN VINEGAR 

To 1 gallon white vinegar add 10 small pepper corns, 1 ounce 
mustard seed, 2 tablespoons salt, 1 cup of horseradish, 50 fresh 
nasturtium seeds, 1 bay leaf, 1 sprig of mint. Stir frequently, let- 
ting stand for 5 days. Strain and bottle for salads and cold meats. 

Mrs. Thomas McDougall. 
BENGAL CHUTNEY— MEAT SAUCE 

/ u-°^ e P /° Und brown su §" ar > V* P° un d salt, y 2 pound mustard seed 
(white), y 2 pound raisins (chopped fine), y 4 pound onions, y± pound 
ground ginger (I like better to use half amount), 2 ounces garlic 
(chopped fine), 2 ounces ground mustard (best), y 2 ounce cayenne 
y 2 ounce turmeric, 3 pints best vinegar, 13 large sour apples, 7 
large tomatoes. Peal apples and boil in 1 pint of vinegar. Boil 
tomatoes in another pint of vinegar. When soft mash apples and 
tomatoes through colander. When cool add the other pint of vine- 
gar and all other ingredients, one at a time. Mix well and after 
an hour or so, put in air-tight cans. Miss Mabel L. Gould. 

FIG PICKLE 

Seven pounds fruit, 3 pounds sugar, 1 pint vinegar, 1 table- 
spoon cinnamon, y 2 tablespoon cloves, 3 lemons sliced thin. Soda 
size of walnut in boiling water. Pour over fruit. Stand a while 
then rinse thoroughly. Make syrup. Boil fruit until clear, then 
take out and boil down syrup. Miss Rena Ross. 

GREEN TOMATO SOY 

Slice y 2 peck of green tomatoes. Cover with 1 quart of water 
and cup of salt, let stand two hours, then drain quite dry. Add to 
this: 3 onions, sliced fine, 1 teaspoon ground cloves, 1 teaspoon 
red pepper, 1 teaspoon mustard, 1 teaspoon cinnamon. Add one 
quart best vinegar. Boil slowly ten minutes then simmer \V 2 
hours - Mrs. Ernest H. May. 

106 



EAST INDIA CHUTNEY 

One dozen medium sized green tomatoes, 6 cucumbers, 2 
onions, 2 garlics, 1 pound imported Canton ginger 1 pint preserved 
water melon rind. Slice all ingredients small and thin. Boil to- 
gether 2 quarts vinegar, 6 pounds light brown sugar, 1 ounce un- 
bound mace, tablespoon salt, 1 tablespoon cinnamon, handful of 
very small Spanish red peppers, 2 pounds currants and 1 pound 
seedless raisins. Cook all these ingredients until transparent and 
syrup looks clear and heavy. Mrs. Ernest H. May. 

CAULIFLOWER MUSTARD PICKLE 

Twenty medium sized cucumbers, 1 quart small whole onions 
2 large heads cauliflower, picked apart, 4 green bell peppers and 
2 red peppers, 4 quarts green tomatoes. Cauliflower, cucumbers 
and green tomatoes to be cut in inch square pieces. Peppers to 
be cut in strips about l/ 2 inch long. Keep these ingredients in 
salt water over night and scald in same water next morning. 

Dral pfc: Heat 3 quarts best cider vinegar to boiling point 
with 3 cups sugar,. Mix % pound of ground mustard, 4 teaspoons 
celery seed, 2 small cups flour, 2 teaspoons turmeric, 1 teaspoon 
cinnamon together. Add water enough to make a smooth paste 
then stir gradually into the hot vinegar and sugar and boil until 
thick and smooth. Then pour it over the other ingredients cook- 
ing all together until tender, but not too soft 
s 5 Miss Jane E. Waddington. 

GREEN TOMATO PICKLE 

Two gallons green tomatoes, peeled, sliced and salted over 
night The next morning squeeze out well and put on to cook. 
Cover with fresh water. Boil twenty minutes. Dram off the water 
and add one quart of onions which have been previously chopped 
and boiled until tender. 3 quarts cider vinegar, 2 pounds sugar, 
4 tablespoons ground cinnamon, 4 tablespoons dry mustard 4 table- 
spoons celery seed, 4 tablespoons turmeric, / 2 pound whole white 
mustard seed. Mix all together, stand over night then boil until 
tender Mrs. Richard Chapman. 

PICKLED FIGS 

Peel ten pounds of little Celeste Figs, leaving on stems, 9 
pounds sugar, 1 quart vinegar, 2 ounces stick cinnamon, 2 ounces 
whole cloves. Put in cheese cloth bags and remove when done^ 
Let sugar and vinegar come to a boil, skim well, add tigs, cook 
slowly until syrup is thick and figs are clear. Wong (Kayser.) 

MUSTARD PICKLE 
One quart of onions, 1 pint of cucumber pickles, 1 quart of 
cauliflower, 1 quart of green tomatoes, large and small peppers, 
(green and red), (take out seeds), chop and let stand in brine 
over night, drain then scald in vinegar with lump of alum until 
tender. A layer of ingredients then salt. When cold pour off the 
vinegar. If desired add celery. . 

Dressing for the above: ^ pound of ground mustard, y 4 
ounce turmeric, / 2 cup of flour, % ounce of celery seed 1 cup 
of sugar. Stir into */ 2 gallon of boiling vinegar Boil all together 
fifteen or twenty minutes. Miss Emily Power. 

107 



HORSE RADISH PICKLES 

• , I ? a lon of vine g ar - add 1 cup of sugar, 1 cud of salt 1 
mu tf rd V IT" radi5h ' 1 tabl -Po°n pulverifed'alum P l teaspoon 
2f d ^ tea «POon cayenne pepper. Let this mixture stand over 
?A g u C< l Ver the cucumbers with boiling water and let stand 
24 hours, then pour off water and plunge in cold water Dry them 
and throw them into the vinegar, stirring from time to time Th^ 
pickles are ready to use in two or three week™ 

Mrs. F. G. Cruickshank. 
MUSTARD PICKLES 
One quart small whole cucumbers, 1 quart large cucumbers 

tSL\v;;^T atoes ' sliced - 1 ^ — &sh£x 

Directions: Make a brine of 4 quarts water and 1 oint of salt 
ZZ^^Sf 5 - Let Stand 2 ^ours. ThenhtiChfbot 

and enough vinegar to make two quarts in 111. Boil this miSure 
until it is thick and smooth, stirring constantly. Add thl vegeta- 
bles, heat well through and can white hot. Mrs. E? F. Hahn 
SLICED CUCUMBER PICKLES 

sized o'mon's %ut „T W ° K 0Ze " I arge ~bers, 1 dozen medium 
,W thZ ii; .numbers about y g inch thick without peel- 

SLa t u SllCC n° n ' 0nS t J hln - Cover with 1 te acup salt and let 
stand 3 hours. Drain and cover with the following: One quart 
vinegar, 1 teacup olive oil, 1 teacup white mustard seed % teacup 
black mustard seed, 2 tablespoons celery seed. Mix we 1 with cu- 
cumbers and onions and can. Two or three green peppers chooned 
may be added if desired. Mrs. Edward Mickey 

Candy 

"A little nonsense now and then 
Is relished by the best of men." 

MAPLE NUT FOAM 

em 1 if ° UPS g ^ br ° Wn SUgar ' ^ CU P S water > whi1 *s of two 
W> d C «P S walnut meats. Make syrup of sugar and water 

fpoon P^VW { i Wm Spin thread when g dropped W 

spoon. Pour slowly while beating constantly on whites of eees 

(beaten until stiff). When nearly hard add nuts, and drop from tea- 
spoon on greased plates. p 

Miss E. Florence Trask. 
_ SEA FOAM CANDY 

. Three cups sugar 1 cup water, 1 tablespoon of vinegar. Cook 

Pour ,1°nT a har i ball -^ he . n dr ° p P ed in water > but & not stir 

It7s stiff A^T r the *? m J bea ^ en whites of two e ^ s > beat ™u 

T)rL I ° UpS .i 0f ch °PP ed nu ts and a teaspoon of vanilla. 

Drop from spoon on oil paper, in small pats. 

Miss Emilie S. Neff. 

108 



FONDANT 

Two cups sugar, 1 cup water, y 8 teaspoon cream of tartar. 
Place all ingredients in granite sauce pan and boil briskly until 
it will form soft waxy ball, when dropped in cold water. (Wrap 
a fork in soft muslin or linen and dip in cold water. With this 
keep crystals of sugar from forming on sides of pan). Place in 
cold place and let stand until tepid. Then beat until creamy. Knead 
on a marble slab until smooth and dry. Press in glass or bowl, 
cover and keep in a cool place. If desired, fondant can be kept 
several days. For mints or creams Burnetts coloring should be 
worked into fondant while kneading. 

Miss Echo Elizabeth Jarvis, Polytechnic Elementary School. 

NOUGAT 

One pint sugar, whites of two eggs well beaten, 2 tablespoons 
glucose, chopped walnuts, raisins, candied cherries, etc. Mix the 
sugar and glucose with a little water. Cook very thoroughly till 
brittle in cold water. Pour hot over the beaten whites of eggs, 
stirring and beating as you pour. Beat till it becomes creamy. 
When cooling, stir in nuts, etc. Gather into a loaf, and leave till 
next day to dry. Cut into squares. 

Miss Christiana Clark, Santa Barbara, Cal. 
MAPLE NUT LOAF 

One and one-fourth cups medium brown sugar, y A cup gran- 
ulated sugar, butter size of egg, 1 cup cream or milk, 1 cup nuts. 
Boil sugar and milk until it will form soft ball in cold water. When 
nearly done, add butter. Let stand until cool and beat until thick. 
Add nuts, and pour out into buttered pans. Cut in squares when 
hard. Stir while boiling, as brown sugar sometimes causes milk 

to curdle. , ^ . 

Miss Echo Elizabeth Jarvis, Polytechnic Elementary School. 
MAPLE CREAM WALNUTS 

One cup light brown sugar, one cup white sugar, 1 cup maple 
syrup, 1 cup hot water, y 2 cup "Red label" Karo syrup. Mix to- 
gether and stir over slow fire until melted; then let it boil until 
it forms a saft ball, when dropped into cold water. Remove from 
fire and stir briskly until creamy ; then place in pan of hot water 
over fire until it is quite soft. Have ready half walnut meats and 
dip into the cream using narrow kitchen fork. Drop on waxed 
paper (Keep in a box or covered dish to keep them from getting 
hard Mrs. C. J. Cheesewright. 

FRENCH CREAMS 
Prepare two quantities of fondant having each of a different 
color. Mold one color into balls, with the hands, and place on 
waxed paper. Melt remaining fondant over steam or in double 
boiler. Drop molds in melted fondant and quickly remove with 
silver fork. Replace on waxed paper until hard. If desired, finely 
chopped nuts can be worked into molds. These are delicious when 
properly made. Use any flavor desired. 

Miss Echo Elizabeth Jarvis, Polytechnic Elementary School. 

STUFFED DATES 
Take one pound of dates, wash well, cut out pits with a very 
sharp knife, and fill centers with a cream cheese, preferably neut- 
chatel Mrs. Elsinore Machns. 

109 



TAFFY 

( Four CU P S granulated sugar, 2 teaspoons cream of tartar dis- 
solved m water, 2 cups water, 2 tablespoons vinegar, 2 tablespoons 
melted butter. Add 2 teaspoons lemon or vanilla just before tak- 
ing candy from the fire. Boil until it strings, then cool and pull 
until white. Mrs. Richard H. Lacy. 

DIVINITY CANDY 
Two cups granulated sugar, y 2 cup Karo syrup, 3 tablespoons 
water, 1 cup walnut meats cut. Cook until brittle, have ready the 
beaten whites of two eggs, add 1 teaspoon vanilla and beat hard 
before pouring into a buttered dish. Mrs. H. R. Hertel. 

FRUIT BAR 

Made from fondant by kneading in chopped fruits and nuts. 
Slice in rather thin pieces (figs, dates, cherries, citron, nuts). 
Miss Echo Elizabeth Jarvis, Polytechnic Elementary School. 

MINTS 

Follow recipe for fondant using one tablespoon Karo syrup 
(white) m place of cream of tartar. While kneading flavor with 
oil of peppermint or wintergreen (do not use too much). Melt 
over steam and drop on oiled paper from tip of tea spoon. Color 
mint, pale green, wintergreen pink. If desired these can be chocolate 
coated. 

Miss Echo Elizabeth Jarvis, Polytechnic Elementary School. 

PRESERVED FIGS 

Use 4 pounds sugar to 2 cups of water. Let syrup boil, then 
add 6 pounds figs whole, picking out firm ones. Let them simmer 
for two hours and then drain in colander for one half hour. Place 
them on a tray in the sun for two days, then roll them in sugar 
and place on a fresh tray to dry for two more days. 

Miss E. B. C. Peterson. 
CANDIED FIGS 

Select very firm figs with as much stem as possible, wash in 
hot soda water, (1 tablespoon soda to 1 gallon boiling water), and 
rinse thoroughly in cold water. For 10 pounds fruit, make a syrup 
of 10 cups sugar and 5 cups water, skim syrup and add figs, boiling 
gently 1 hour. Lift figs carefully onto a platter, and after draining 
well, transfer to other platters, and place in the sum to dry. Turn 
over frequently so each fig will dry well. After two or three days 
of hot sun, cook figs again in the same syrup another good hour. 
Repeat the drying process, and cook again in same syrup the third 
time. When sun dried after the third cooking, the figs should 
have a candied look on the surface. Keep the figs in as good shape 
as possible, it being necessary sometimes to pull them gently into 
shape. Roll in granulated sugar and put away in stone crock be- 
tween sheets of oiled paper. Mrs. J. B. Durand. 

CANDIED GRAPE FRUIT 

Soak grape fruit shells in water over night, then cut in strips 
with scissors. Boil till tender changing the water twice. Make a 
syrup of two parts sugar to one of water, put in grape fruit and 
cook till it is clear and syrup thick, then spread fruit in platters and 
when cold roll in granulated sugar and dry. 

Mrs. Theodore Welch. 

110 



CHOCOLATE CREAMS 

Prepare same as French creams but drop molds into the fol- 
lowing- V 2 pound Baker's chocolate, butter size walnut, paraffine 
size hickory nut. Melt over steam and remove molds with silver 
fork Place on oiled paper. Do not have chocolate too hot. While 
chocolate is still warm end soft, halves of pecans almonds or can- 
died cherries may be placed on top of each mold. Keep cold but 

do not put in ice box. , . c u 1 

Miss Echo Elizabeth Jarvis, Polytechnic Elementary School. 

FUDGE 

Two cups brown sugar, 1 cup white sugar, 1 cup milk H cup 
ground chocolate, butter (size of a walnut), pinch of salt. Boil 
until it forms a ball in cold water. Miss Mary Boal. 

MOLASSES TAFFY 

Four cups white sugar, two cups molasses, one cup hot water, 
one cup "Red label" Karo syrup, one-half cup butter, two large 
tablespoons vinegar. Put all together in very large sauce pan or 
preserving kettle, to prevent boiling over Stir over slow fire until 
melted then let boil without stirring until it is crisp when dropped 
into cold water. Pour quickly into well buttered deep pan to cool 
As soon as it is cool enough to bear in the hands remove from pan 
and pull, using tips of fingers as much as possible and taking care 
not to let the candy twist, as that breakes the pores and makes it 
heavy instead of light and porous as it should be. Do not use butter 
or flour on the hands. If the candy begins to stick to the hands 
put it down on a buttered pan for a moment while you wash your 
hands quickly in very cold water and dry slightly. If the flavor 
of pepp^rmin^ is liked, put a few drops of oil of peppermint while 
pulling Pull as long as you can, then put on bread board to cod. 
When thoroughly cool, put in tin box or covered dish, as candy 
quickly absorbs moisture and gets sticky if left m open air 
4 y Mrs. C. J. Cheesewnght. 

SUGARED ORANGE PEEL 
Cut most of white off of peeling and slice thin. Soak in cold 
water two days, changing water once. Make syrup of 2 cups sugar 
and 3 cups water. Boil peel in syrup slowly, 3 hours (until _ syrup 
is nearly gone.) Drain in colander, then spread on platter to cool 
and sprinkle with granulated sugar. Mrs. W. H. Roberts. 

Beverages 

"Mingles with the friendly bowl, 

The feast of reason and the flow of soul. 

— Pope. 

A REFRESHING DRINK 

Put into your punch bowl a cupful of granulated sugar,, add 
juice of 6 lemons, stir until sugar melts. Put in three peeled lemons 
sliced very thin. Leave in the ice until you are ready to use it Add 
then a dozen sprays of green mint and a quart at least, of Ponded 
ice Stir well for a minute and pour from a height into it Z or 6 
bottles of imported ginger ale. Mrs. Howard Huntington. 



MARYLAND GRAPE JUICE CUP 

One quart white or red Calwa grape juice, y 2 pint granulated 
sugar, y 2 pint lemon juice, juice of two oranges, 2 tablespoons of 
pineapple juice, 1 pint Whiterock or Shasta, 1 or 2 slices pineapple 
Z tablespoons cherries, one cucumber rind sliced. Enough for six! 
nTTnn _ ■' Mrs. D. M. Linnard. 

CURRANT AND RASPBERRY SHRUB 

Pound 4 quarts of ripe currants and 3 quarts of ripe raspberries 
in a stone jar with a wooden pastle, then squeeze every drop of 
juice out; put it into a parcelian kettle and boil hard for ten min- 
utes, then put in 4 pounds of white sugar; let it boil once more and 
skim will rise ; after skimming let it get perfectly cold, after which 
skim off all remaining impurities, add a quart of good brandy, 
shake hard for five minutes, bottle and seal up, laying bottles on 
their sides when put away. Miss Katherine B. Connell. 

BLACKBERRY CORDIAL 

Nine cups juice, 3 cups brandy, 2 tablespoons cinnamon, 2 
tablespoons cloves, 1 tablespoon nutmeg, 1 tablespoon allspice, V 2 
tablespoon sugar. Boil until thick. Mrs. Emil Kayser. 

A Few Things Worth Knowing 

To keep the top of the dining table in good condition, make 
a bag of several thicknesses of cheese cloth and fill it with powdered 
pumice stone. Drop this in sweet oil and rub the surface well. 
Finish polishing with a chamois skin. 

Silk Gloves Cleaned : To wash silk gloves and keep them pure 
white, use cold water and white soap and wash them at night. 
Rinse well in water slightly blued and let dry during the night. In 
the morning they will be found soft and white. Gloves washed 
in this way will never turn yellow. 

I find that baking powder biscuits are much better when the 
dough is rolled thinner than usual and two cuts are made for each 
biscuit, laying one on top of the other. When made in this way 
biscuits will break open at once and seem more dainty. 

A handful of dry salt dampened with turpentine will remove 
the brown stains from porcelain. 

To keep white enamelware from discoloring, make a strong 
solution of baking soda and rain water. Put the utensils in and boil 
them hard. They will be as white as new. 

If almonds after being blanched are plunged into cold water 
they will keep snow white. To blanch them it is best to put them 
into cold water and let it come to boiling point. 

When boiling rice or beans, two things which boil over easily, 
put in a lump of butter size of a walnut and this will stop the 
trouble at once. 

When steaming potatoes put a cloth over them before putting 
the lid on. They will take much less time to cook and be more 
meally when done in this way. Mrs. Walter A. Edwards. 

To Remove Ink Stains: Ten cents worth of chloride of lime, 
1 pound Sal Soda, 2 quarts soft water. Leave in a few minutes only. 
Rinse in clean water immediately. Mrs. J. S. Torrance. 

112 



Real Estate 
Rentals 
Loans 



William R. Staats Company 

ESTABLISHED 18S7 

INVESTMENT BANKERS and BROKERS 

65 SO. RAYMOND AVE.. PASADENA 



Stocks 
Bonds 
Insurance 



Index to Tried Receipts of Pasadena 



Relishes 

Artichoke and Caviar 15 

Bacon and Tomato 12 

Caviar and Tomato 11 

Figs and Cream Cheese... 12 

Lobster Cocktail 11 

Olive and Walnut 12 

Penelope's Special 12 

Stuffed Egg 11 

Sardine Canape 11 

Tomato and Caviar 11 

Tomato Cocktail 11 

Tomato and Sardine 12 

Soups 

Bisque of Oysters 18 

Black Bean 16 

Clam 18 

Clear 13 

Clear Tomato 13 

Cream of Carrot . 17 

Cream of Spinach 15 

Cream of Onion 18 

Creole 16 

Creole Gumbo 14 

Egg Balls 13 

English Corn 17 

Fish Chowder 17 

Kornlet 17 

Meat Dumplings 13 

Minced Clam 16 

Mushroom 17 

Oatmeal 16 

Puree of Potato 15 

Royal Custard 13 

Scotch Broth 18 

Queen Victoria 14 

State of Maine Chowder.. 17 

Split Pea 15 

Stock 13 

Tomato Bisque 15 

Tomato 18 

Yellow Soup 14 

Fish and Shell Fish 

Baked Lobster 22 

Breaded Fillet of Sole 19 

Codfish Bake 20 

Codfish Balls 21 

Codfish in Ramekins 18 

Courtbouillon of Fish 19 

Deviled Crab 21 

Escalloped Crab 21 

Fish Timbale 21 

Fish Turbat 21 

Fish Souffle 20 

Halibut Rolls 19 

Maine Codfish Balls 20 

Minced Clam 20 

Molded Salmon 19 

Oysters on Toast 21 

Panned Oysters 20 

Salmon Loaf 20 

Salmon Roll 19 

Entrees 

Angels on Horseback 24 

Brain Timbales 25 

Chili Renos 22 

Clam Boudinettes 24 

Clam Patties 23 

Corn and Clam 22 

Escalloped Oysters 23 

French Mushrooms 22 

Frog Legs 22 

Gratin of Lobster 23 

Lobster Cutlets 23 



Pimientoes a la Creme...24 

Shrimp Curry 24 

Stewed Kidneys 24 

Sweet Breads 24 

Meats 

Bacon 31 

Baked Ham 31 

Baked Ham with Apples.. 31 

Baked Steak 27 

Beef Goulash 28 

Beef Italian 31 

Beef Loaf 27 

Beefsteak Pudding 27 

Boned Breast of Lamb 29 

Chili Con Carne 31 

English Meat Chops 33 

Escalloped Veal 34 

Filet of Pork or Beef 26 

Frizzled Beef 31 

Ham Croquettes 31 

Ham Mousse 32 

Hamburg Steak 35 

Jellied Tongue 33 

Jellied Veal 33 

Lamb Stew 31 

Meat Balls with Cabbage. 27 

Meat Croquettes 26 

Meat Loaf 27 

Meat Souffle ?9 

Meat and Rice 30 

New England Dinner 30 

Pasteys 27 

Pot Roast 30 

Roast Beef 25 

Roast Lamb 28 

Smothered Steak 26 

Stuffed Cabbage 34 

Steamed Beef 26 

Stuffed Lamb 31 

Sour Roast 33 

Suet Crust 29 

Tamale Loaf 27 

Timbales of Cold Meat 29 

Timbales of Veal 32 

Using Leftovers 29 

Veal a la Dobe ...34 

Veal and Rice 28 

Veal Loaf 28 

Veal Loaf 34 

Yorkshire Pudding 25 

Chicken 

Alabama Chicken 35 

Chicken Mousse 36 

Chicken Pie 37 

Chicken Souffle 37 

Chicken en Casserole 35 

Cream Chicken 36 

Creamed Rabbit 35 

Oyster Stuffing 37 

Pressed Chicken 36 

Roast Wild Duck 37 

Steamed Chicken 37 

Sauces 

Bernaise 38 

Cucumber 39 

Cranberry 39 

Ginger 39 

Hollandaise 38 

Horse Radish 38 

Italian 39 

Mint 38 

Mushroom 39 

Spanish Tomato 39 

Tomato 38 



Salads 

Artichoke 45 

Asparagus and Grapefruit ' 46 

Avocado 43 

Bolivia . . . 43 

Boiled Salad Dressing '.40 

Bouquet 42 

Campestris 47 

Carrot 45 

Cabbage Slaw Dressing. . .40 

Cheese Balls 43 

Cheese Croquettes 45 

Cheese and Bar-le-duc 45 

Cheese and Pineapple 43 

Cheese 41 

Chicken Aspic !45 

Cole-Slaw 41 

Cream Cheese 45 

Cream Mayonnaise 40 

Cream Dressing 40 

Cucumber Jelly 40 

Fish 46 

Frozen Fruit 47 

Fruit Combination 43 

Fruit 47 

Fruit 43 

Fruit 44 

Fruit Salad Dressing 41 

Indian 44 

Jellied Cabbage 46 

Jellied Grape and Pine- 
apple 44 

Marshmallow 42 

Mayonnaise 39 

Oyster 45 

Russian Dressing 40 

Pineapple 44 

Perfection 45 

Roquefort Dressing 41 

Salad Dressing 40 

Salad 42 

Sweetbread 44 

Thousand Island Dressing 41 

Thousand Isle Sauce 41 

Tomato Aspic 43 

Tomato Jelly 46 

Toasted Cheese Rolls 46 

Egg and Cheese Dishes 

Cheese Puffs 49 

Cheese Souffle 49 

Eggs au Gratin 48 

Eggs Creole 49 

Efg Cutlets 48 

Ep^s in Tomatoes 48 

Eggs in Rolls 49 

Eggs with Nuts 49 

Egg Timbales 48 

Egg- Timbales 49 

Egg Souffle 50 

East Indian Eggs 50 

Savory Eggs 50 

Swiss Fondue 48 

Vegetables 
A New Way to Cook Corn 55 

Baked Beans 53 

Baked Egg Plant 51 

New York Ginger Snaps.. 81 

Nut Strips 80 

Nut Cookies 81 

Nut Wafers 79 

Oatmeal Drops 81 

Rolled Oat 79 

Scotch 81 

Scones 82 



Soda Kisses 82 

Springerlie , "si 

Sugar .'79 

Walnut Jumbles 78 

Walnut Wafers ' 81 

Walnut Wafers 80 

Walnut Cookies 79 

Pies 

Astor House Mince Meat.. 84 

Chocolate Cream 83 

Chocolate Cream 83 

Oocoanut Cream 85 

Cottage Cheese 83 

Crust ;....83 

Cream 84 

Cream Puffs 84 

Custard 83 

Idea for Meringue 83 

Lemon 84 

Meatless Mince Meat." .'.'.'.'.* 85 

Mother Bang's Lemon 83 

New England Lemon 85 

Pumpkin 84 

Raisin 84 

Rhubarb ." .* 83 

Squash 84 

Hot Desserts 

Baked Bananas , 

Black Pudding 87 

Carrot Pudding 86 

Canary Pudding 88 

Chestnut Apples 86 

Chocolate Pudding 87 

Date Pudding 86 

Delmonico Apples 86 

English Plum Pudding. 

Fig Pudding 90 

Fruit Pudding 85 

Graham Pudding 87 

Honeycomb Pudding 90 

Jelly Pudding 85 

Johnnie's Delight 87 

Kiss Pudding 89 

Lemon Pudding 87 

Orange Puffs 86 

Peach Pudding 86 

Persimmon Pudding 87 

Poorman's Pudding 89 

Pudding Sauce 90 

Pudding Sauce 88 

Pudding Sauce 89 

Prune Souffle 90 

Queen of Puddings 88 

Raisin Puffs 90 

Rice Souffle 55 

Sponge Pudding 88 

Steamed Pudding 88 

Steamed Bread Pudding... 87 
Steamed Apple Pudding. ..86 
Steamed Chocolate Pud- 
ding 90 

Suet Pudding 89 

Cold Desserts 

Apple Float 94 

Banana Fluff 96 

Baked Pears 94 

Caramel Pudding 94 

Caramel Custard 93 

Charlotte Russe 91 

Creamed Pineapple 92 

Custard 96 

Custard 96 

Date Pudding 93 

Date and Pecan 91 

Fairy Fluff 97 



Rice Puddings 94 

Rice Puddings 94 

Snow Pudding 94 

Spanish Cream 95 

Strawberry Meringue 94 



92 
.91 
.95 

.99 
100 
100 
98 
97 



Floating Island 96 

Fruit Cream 93 

Gooseberry Fool 95 

Grape Juice Souffle 91 

Lemon Custard 95 

Macaroon Whip 96 

Marshmallow Pudding 93 

Marshmallow Puddin°- ....91 

Moulvern Pudding 96 

Nutted Cream 95 

Orange Short Cake 93 

Pineapple Pudding 91 

Prune Pudding 93 

Prune Whip 94 

Rice Pyramids 96 



Sunday Dessert 
Three-in-One Dessert. 
Wine Jelly 

Frozen Desserts 

Apricot Ice 

Baked Alaska 

Caramel Ice Cream 

Chocolate Ice Cream.. 

Florentine Loaf 

Frozen Pudding 97 

Frozen Pudding 98 

Frozen Marshmallow 100 

Lemon Milk Sherbet 97 

Lemon Ice 99 

Lalla Rookh 101 

Marshmallow Ice Cream.. 98 

Maple Mousse 97 

Maple Mousse 100 

Maple Mousse 101 

Mousse .101 

Marshmallow Mousse .... 100 

Manhattan Pudding 97 

Orange Sherbet 99 

Peach Sherbet 100 

Peach Ice Cream 98 

Philadelphia Caramel 99 

Pineapple Sherbet 100 

Raspberry Cream 99 

Strawberry Ice Cream 99 

Three of a Kind Sherbet.. 101 
Chafing Dish Receipts 

Chicken a la King 102 

Creamed Tripe and 

Oysters 101 

Dream Cakes 102 

English Monkey 102 

Sardine Newberg 102 

Welsh Rarebit 101 

Preserves, Jellies and 
Pickles 

Apricot Pickles 105 

Apricot Marmalade 105 

Bengal Chutney 106 

Black and Loganberry 

Marmalade 104 

Cauliflower Mustard 

Pickle 107 

Chili Sauce 104 

Chutney Sauce 104 

Cranberry Marmalade ...102 

Currant Conserve 105 

Currant Bar-le-duc 104 

East India Chutney 107 

Fig Pickle 106 

Ginger Pear 105 

Grape and Nut Compote.. 103 

Green Tomato Pickle 107 

Green Tomato Sov 106 

Horse Radish Pickle 108 

Indian Vinegar 106 

Mint Jelly 103 

Mint and Apple Jelly 103 

Mustard Pickle 108 

Mustard Pickle 107 

Orange Marmalade 103 

Orange Marmalade 103 

Peach Chutney 104 

Pickled Figs 107 

Pickled Pepper Hash 105 

Pepper Hash 104 

Quince Honey 104 

Sliced Cucumber Pickle.. 108 
Spiced Concord Grapes ..104 

Spiced Currants ...103 

Spiced Figs 106 

Spiced Grapes 103 

Sweet Pickle 106 

Tomato Mince Meat 105 

Tomato Ketchup 105 

Tomato Relish 104 

Watermelon Rind Pickle. 106 
Candies 

Candied Figs 110 

Candied Grapefruit 110 

Chocolate Creams Ill 



Divinity Candy no 

Fondant 109 

French Creams 109 

Fruit Bar * *hq 

Fudge i ..... "ill 

Maple Cream Walnuts. . .109 

Maple Nut Foam 108 

Maple Nut Loaf 109 

Mints no 

Molasses Taffy m 

Nougat 109 

Preserved Figs no 

Sea Foam 108 

Stuffed Dates 109 

Sugared Orange Peel Ill 

Taffy no 

Beverages 

A Refreshing Drink Ill 

Blackberry Cordial 112 

Currant and Raspberry 

Shrub 112 

Maryland Grape Juice 

Cup 112 

Mint Julep 46 

Baked Stuffed Tomatoes.. 51 

Beans 50 

Broiled Tomatoes .51 

Candied Sweet Potatoes. . .54 

Corn Oysters 52 

Corn Pudding 52 

Corn and Tomatoes 51 

Celery Croquet 55 

Creamed Cucumber 53 

Creamed Hominy 54 

Escalloped Onions 53 

Fried Tomatoes 52 

Italian Spaghetti 54 

Nut Loaf 56 

Old Virginia Tomatoes 51 

Pea Souffle ..52 

Potato Dots 54 

Red Cabbage 53 

Rice with Tomato Sauce.. 53 

Spanish Beans 54 

Spanish Enchaladas 54 

Spanish Rice 53 

Spanish Rice 54 

Spanish Tomatoes 51 

Stuffed Egg Plant 50 

stuffed Cucumbers 52 

Stuffed Potatoes 52 

Sweet Potatoes with 

Cheese 54 

To Cook Tomatoes 51 

CamD and Club Dishes 
Bachelor Griddle Cakes... 56 

Bacon Southern Style 57 

Baking Powder Biscuit 56 

Boiled Potatoes 56 

Camp Coffee 56 

Camp Hunger Pancakes ... 56 

Chafing Dish Beef 58 

Chicken a la Creole 58 

Flapjacks 56 

French Salad Dressing 58 

Grape Soup 57 

Montana Maverick 57 

Onion Soup 57 

Orrok Wine Cup 57 

Oyster Cocktail 57 

Oyster Kirkpatrick 57 



Scotch 



57 



Scones 
Breads 

Baking Powded Biscuit 

Beaten Biscuit 

Brown Bread 

Bran Crackers 

Cheese Roll Biscuit 64 

Coffee Cake 65 

Coffee Cake 

Coffee Cake 

Coffee Cake 

Corn Bread 

Corn Bread 

Corn Gems , 

Custard Corn Bread 

Entire Wheat 

Fine Ginger Bread.. 

French Biscuit 59 

Gluten Bread ...60 



60 
62 
60 
64 



63 
63 
63 
61 
61 
62 
62 
59 
59 



Gluten Muffins 63 

Graham Biscuits 64 

Graham Bread 60 

Graham Bread 60 

Graham Bread with Wal- 
nuts 64 

Graham Muffins 64 

Graham Muffins 65 

Health Bread 59 

Health Gems 64 

Muffins 60 

Muffins 60 

Nut Bread 62 

Nut Bread 64 

Nut Bread 65 

Parker House Corn Cake.. 62 

Parker House Rolls 58 

Peanut Biscuit 59 

Potato Rolls 61 

Popovers 61 

Raisin Bread 60 

Sally Lun 64 

Southern Corn Bread 61 

Spoon Bread 62 

Squash Muffins 60 

St. Augustine Corn Dodg- 

gi*s ...62 

Sweet' Potato Pone 64 

Sweet Potato Biscuit 61 

Twin Mountain Muffins... 60 

White Bread 58 

Wholesome Bread 62 

Whole Wheat Biscuits 59 

Doughnuts. Waffles, 
Pancakes 

Chicken Dumplings 65 

Cream Doughnuts 67 

Cream Fritters 66 

Doughnuts 66 

French Toast 65 

German Pancakes 6b 

Jane's Doughnuts 66 

Rice Griddle Cakes 66 

Raised Doughnuts 66 

Raised Doughnuts 6b 

Pound Cake Waffles 65 

Waffles 65 

Waffles 66 



Cakes 

Angel Food 67 

Apple Sauce 76 

Apple Sauce 77 

Aunt Fanny's Tea Cakes. .75 

Apple Fruit 74 

Bisque Torte 69 

Blitz Kuchen 76 

Britzen Meringue 77 

Buckeye 71 

Boiled Sponge 70 

Brown Sugar 72 

Caramel 73 

Caramel 71 

Cake for Maple Mousse 67 

Chocolate 70 

Chocolate Loaf 72 

Chocolate 74 

Children's Sponge 69 

Cinnamon 77 

Cinnamon Bun 77 

Citron Pound 68 

Cream Sponge 67 

Cup Cake 68 

Date 71 

Date 73 

Devil's Food 70 

English Loaf Cake 68 

Fruit Cake 74 

Fruit Cake 74 

Fruit Cake 73 

Fruit Cake 77 

Ginger Puffs 75 

Ginger Gems 75 

Gilt Edge 71 

Honey 77 

Ice Cream 75 

Inexpensive Layer 72 

Jersey 75 

Jumbles 75 

Lady Baltimore 71 

Leb Kuchen 68 

Lightning 78 

Marble J5 

Mary Jane's 69 

Marshmallow 69 

Marshmallow Frosting 77 

Maple Sugar Frosting 78 



Mocha 71 

Orange Layer 72 

Plain Cake , 1% 

Potato Sponge 70 

Pound Cake 67 

Raisin 74 

Reerncken Cake 47 

Scotch Short Bread 77 

Scotch Short Bread 76 

Scotch Short Bread 74 

Scotch 73 

Silver 68 

Soft Ginger Bread 77 

Southern Nut 76 

Sponge 69 

Spice and Nut 75 

Spice ...77 

Sunshine 69 

Tea Cakes 75 

Tipsy 78 

Velvet Sponge 70 

Walnut 72 

White 73 

Cookies 

Almond Macaroons 81 

Anise 79 

Anise Kisses 79 

Berliner Kranz 78 

Billy Goats 79 

Bran 81 

Canada 79 

Chocolate Macaroons .....78 

Chocolate Chips 82 

Chocolate Kisses 82 

Cookies g°, 

Cocoa Fluffs 82 

Cream Scones 81 

Drop Cookies . 80 

English Tea Biscuits 80 

Fruit °2 

Ginger <» 

Ginger 

Grandma's Diamond 79 

Hermits °f! 

Holland 80 

Marguerites 8U 



Pasadena Stationery & Printing Co. 



47 East Colorado Street 

Fine Stationery 
Office Supplies 
Die Stamping 
Printing - Engraving 



TtTmT ii i i i una i 






0 



014 485*75 5_ 



: • • • B MAY, Presides! 



THE SECURITY NATIONAL 



COLO. AND IROADWAf, CHAMBER OF COMMERCE 



WE a VgB»gB e Preelde af 



, Capital. $f 0©,OOC 



I. S* Cashier 



E. COW FAIR OAKS ANB COLORADO CAPITAL. SURPLUS AND PROFITS, 994S,0.0< 



m e B. VSDDERi President 



•5, . ♦ 



■H. BOX Y, Treasurer- 



PASADENA SAVINGS & TRUST CO, 



N. E. COR. FAIR OAK! 
ASS COLORADO 



Undivided Profits, $s.i©@ 
Capital, $2Q0 ? 00© Surplus, $I28,50Q 



[gNRY NSWBY. Chairman of. Board 

Ke C. DAVIS, Secretary 



J e B. COFXSTQN, President 



CROWN CITY SAVINGS & TRUST CO, 



W, COR. MARENGO 
AND COLORADO 



H. I*. STUART, President 



Undivided Profits, $2,2©© 
Capital, $200,00© surplus, $29,ooo 



£ MOUAT» Cashier 



SAVINGS BANK 



N. Be COR, RAYMOND 
ANB COLORADO 



I. STUART, Pifesideat 



Undivided Profits, f 47,©o© 

» A PETAL; $425,00© SURPLUS, $50 ( S00 



UNION NATIONAL BAN] 



Hi E. COR. RAYMOND ANB COLQRAD( 



Capital amb souflos, S1tl e S6S,9@ 



HENRY NitWW. Chairman ©f Boa? 



I. Je Pl%S e Cftsfcier 



7. Be CQSfcSTQN", President 



W, CO Ft COLORADO AND BROADWAY 



Capital, f 3©e, 



